Curry leaf - food
They are mainly used fresh, but are also used dried or powdered. For some recipes, the leaves are oven-dried or toasted immediately before use. Another common technique is short frying in butter or oil. Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food; the main applications are thin lentil or vegetable curries and stuffings for samosas. Because of their soft texture, they are not always removed before serving.
|Image: Curry leaves are used extensively as a flavouring but aren't easy to find in British shops.|
In India the leaves are sold in markets still attached to the stem. In Europe they are generally sold as dried leaves but some are imported fresh.