Curry leaves

Just a quick post about one of my favourite ingredients – curry leaves (limda in Gujarati). A wonderful aromatic herb which add a distinctive flavour to dhals and when fried to bombay mix type concotions. I’m hoping to grow some and have tracked down two nurseries that supply plants in the UK: Old hall plants and Poyntzfield herb nursery.

Now before we go on, let’s get one thing clear – I am not talking about the curry plants that are sold in some garden centres which have a very strong curry like smell Heichrysum italicum. I bought a bunch of these to keep the cats out of my garden. The plants that grew very well only succeeded in being cat barriers when they had grown so big the cats couldn’t get in. As far as I know, the leaves aren’t edible.

I am talking about Murraya koenigii. If you go to an asian supermarket, they are easy to find. They will be in the fresh herb section next to the coriander (another fave). The leaves should be glossy green and attached to their branches. You can pick each one off individually, or be lazy like me and just run your fingers down the stalk and just pull them all off in one go. Wash them well in cold water. Chuck out any bruised/black ones and freeze the rest. They last for ages (which is my way of saying, I don’t know how long you can freeze them but it’s ages)

 

 

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