The herb or plant that deserves a little limelight in this week's WHB is Curry Leaf.
Distinctively aromatic due to the presence of volatile essential oils, curry leaves - fresh or dried, are usually added into hot oil (tempering) to exude its additive scent and enticing flavor to permeate all dishes; and to precipitate its nutrition to that little quantity of oil. Curry leaves provide a subtle spicy flavor to curries and many legume dishes. In addition to the presence of essential oils, curry leaves contain chlorophyll, beta carotene and folic acid, riboflavin, calcium and zinc.
Fresh leaves stay fresh at least for two to three weeks, when stored in refrigerator, sealed in a plastic bag. When left opened, they dry out easily. Dried leaves can be used in cooking, but in my opinion, the flavor of fresh curry leaves is superior and irreplaceable.
Curry leaves are easily available in Asia and not expensive (less than a dollar for a reasonable bunch of leaves). However, back in Bay Area California, they are comparatively more expensive. Previously, I have bought curry leaves in California at $14.99/lb. Though the weight does not constitute a pound and me paying $14.99 for it, it is still not considered cheap for that few leaves.
What are the environment conditions that encourage the cultivation and growth of curry leaves? I do not know. But I do know curry leaves are "hardy" plants that even insects and pests avoid. The leaves have a distinct curry aroma that apparently acts like a natural insecticide - this must be true because I never found a single hole ("insect bite") in any of the curry leaves.
Curry leaves also mark a distinctive spot in one of the dishes - Cereal Shrimps/Prawns, common and popular in Singapore and Malaysia. I have heard of attempts where in the absence of curry leaves, substitute such as basil was used to re-create this dish but I do not think it comes any closer to the real deal. When I have excess curry leaves, I also try to use them in Shrimps in Spicy Milk-Sauce. These are just some wonderful simple recipes you can try at home.
Recently, I have also made a simple chickpea dish with curry leaves. Robust flavors with minimal ingredients! Thanks to curry leaves :D
Tag: curry leaf, herb,plant
i didn't know there were such things as curry leaves! how cool!
ReplyDeleteWhat a tasty dish and I adore the fragrant of curry leaves.
ReplyDeleteI loooove curry leaves! They add so much to a dish!
ReplyDeleteGreat info! I should look around town again for curry leaves. I tried once with no luck, but maybe I can find them now.
ReplyDeleteI love curry but have never used or seen fresh curry leaves. I will have to keep my eyes peeled for them.
ReplyDeleteI luv curry but nowadays extremely hot weather and so will postpone my curry treat. ;)
ReplyDeleteyou took exceptionally good photo.. All these food in your photos look so alluring. Gosh!!
ReplyDeleteYou are a good cook, too!
Enjoy your sites.
We have this plant at home, so it's quite convenient for mom to cook any curry. :)
ReplyDeleteI love curry leaves with chick peas! My all time favourite! Lovely!
ReplyDeleteI can smell the aromatic from the curry leaves.... yummmm.... nice....
ReplyDeletei just love having them. so fragrant so incredible, just so pure lovely!
ReplyDeleteI had a surprised 'gift' from a bunch of curry leaves that I bought from a local supermarket one day - 3 fully mature seeds! I planted them in a large pot together with my kaffir lime seeds LOL. I know, it's silly to plant from seeds which may take ages to sprout. I decided to go against the odds-never try, never know. Couple of months went by with watering, fertilizer,etc. The 1st to sprout were the kaffir lime seeds but no signs from the curry leaf seeds :-( I kept going with the usual ritual and just don't bother much until one day when I need some kaffir lime leaves, there they were - tiny branches with tender light green leaves shaded by kaffir lime leaves!
ReplyDeleteNow, they were taller than my kaffir lime and yuzu trees! If you find such seeds from your curry leaf branches, don't throw away, plant them. Besides its normal usage in curries, rasam, stir-fries, snacks, etc, the young shoots are delicious as salad/herb with sambal belacan.
Thanks for this posting! I recently discoverd curry leaves in a local Asian market and I was totally in love with it! They are extremely fragrant and do make the end resulf of any curry dish look, smell, and taste better!
ReplyDeleteI have to make sure I look out for ones that carry seeds! That would be my lucky day, indeed!
It gives curries the extra oomph :)
ReplyDeleteI found out about curry leaves last summer. I absolutely love the flavor and smell. It is highly addictive! I would love to grow this plant if anyone knows where I can get some seeds!
ReplyDeleteI miss this curry leaves especially the one really freshly green.My mom told me there few typr of curry leaves,some not so fragnant and some really strong!! wish I can plant the curry plant here!
ReplyDeleteCurry leaves are better for human health.
ReplyDeletewe use curry leaves in curry s a lot. This one looks so delicious
ReplyDeleteI love curry leaves too and was able to get a pot for almost CAD10.
ReplyDeleteUnfortunately, inspite of my best efforts, the thing died. I will have to wait till summer to get a bag of them for CAD1 from Little India. A very good way of storing them is to remove the leaves from the stalk and put them into a jar of curry/turmeric powder..keeps for ages in a cool dry place or the fridge. Tastes better than frozen too.
I have just been introduced to curry leaves last month by our cook. I had never heard of it before. And you are absolutely right, that they make all the difference in curry dishes. They smell heavenly.
ReplyDeleteI like curry leaves with my prawns, love the fragrant smell.
ReplyDeleteI must plant some in my garden. :)
I have not actually had the chance to try fresh curry leaves. I will have to track some down to try.
ReplyDeleteI'm drooling with jealousy that you have all those curry leaves, even if they are expensive. I have some in my freezer, but I know the fresh ones are so much better. Lovely dish, sounds great to me!
ReplyDeleteLuv your informative write up. I didn't know curry leaves are so expensive in US, I took it for granted here. I'm growing a pot right now but it kind of has slanted growth :P
ReplyDeleteLucky you now that you are in Singapore, you can just pluck them off the road site...lol.
ReplyDeletethanks for share
ReplyDeleteThank you for your information.
ReplyDeletenice blog, thanks..
ReplyDeleteit looks like delicious. nice info.
ReplyDelete