Description
Culinary Notes :
- To get the best flavour shallow fry the whole leaves in oil prior to adding to the dish
- Use them in a similar manner to bay leaves.
- In Indian cuisine use them to make Vada, Rasam and Kadhi dishes
- They go well with cardamom, chili powder, cilantro, coconut, cumin, fenugreek, garlic, mustard, pepper and turmeric.
Health benefits:
Curry leaves contain vitamins and minerals and have many health benefits. They contain calcium, phosphorous, irons and vitamins. They have vitamin C, vitamin A, vitamin B and vitamin E.
Recipe/ product links:
Malaysian Beef Rendang
Cream of Celeriac Soup
Indian Butter Chicken
Country of origin:
India, Sri Lanka
Other names or spelling: Murraya koenigii, curry leaf, sri lanka: karapincha, hindi: kitha neem
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