If you've ever cooked Indian or other Southeast Asian recipes, you've probably seen "curry leaves" listed in the ingredients. These unique leaves have a distinctive fragrance and add that special something to a dish that one can't get from any other ingredient, so don't omit it just because you feel it's unfamiliar or impossible to find. I'll explain what they are and where to find them.
Curry leaves come from the curry tree, Murraya koenigii. The leaves are also sold as "sweet neem leaves" and are found in Indian, Malaysian, Sri Lankan, Singaporean, and Pakistani cuisine. These leaves are not related to the spice we know as "curry powder," even though they are used to season many curry dishes. They are also used to flavor soups, stews, and chutneys.
Curry leaves are dark green in color and elongated in shape, resembling a bay leaf. They are very fragrant. Some people in Southeast Asia chew them as a digestive aid. They are also good for preventing diarrhea.
Fresh curry leaves are preferred over dried ones, because they lose flavor as they age. They are extremely perishable, so use them quickly. You can find them in Indian or Southeast Asian groceries, and online.
Buy them online here and here.
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(Image: Kathryn Hill)
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They are so good, especially with potatoes.
For anyone in DC area, I found them in the Indian market on Lee Highway in Arlington.
This is fantastic. I love to use these leaves and since I moved out of NYC I haven't been able to find them and have had to ask visitors to bring them for me. I make a dal with them. You are right about not adding them...their flavor makes all the difference. When I try to explain this to people I often ask them to imagine what how an Italian dish would taste if you skipped the basil....big difference. Curry leaves are the same, if you leave them out, you won't get the same flavor. Thanks for the links. You made my day.
I use them for making dal too. When you buy them fresh the bundle is enormous, and I simply throw the package in the freezer for later use. I know this isn't quite as good as fresh curry leaves, but it's a whole lot better than none at all!
You've just reminded me - I need to check out my local nursery again, see if they've got more plants in - I want one!
I've only ever used dried ones, but I've got this great recipe for a yoghurt rice and I'm convinced it would be better with fresh (it's cooked basmati rice, with yoghurt and a panfried spice mix of dried chillies, curry leaves, turmeric and I think mustard seeds stirred through it. Oh, and some dal too. Great on the side with really hot meat curries, rice at room temp).
I haven't found that they are extremely perishable. Mine can last a month or so if I store them correctly. To do this I wipe them dry (but don't wash them), and insert into a ziploc bag flattened against a folded paper towel. They need to be still on their sprigs (very important - do NOT remove from stems). I then press out all the air (ALL!), and store in the crisper in this flattened bag for weeks.
Most Indian markets have them, and also some big Asian supermarkets like 99 Ranch.
They freeze beautifully. Put some in plastic cup, add water freeze, add more, more water, freeze.... you can thaw off whatever is needed under the tap and re-freeze the rest.