Fresh Herbs Curry Leaves Packet
The herb that defines South Indian and Sri Lankan cooking and one of the most aromatic things in the fresh produce section. Fresh curry leaves are a completely different product to dried — intensely fragrant, complex and irreplaceable in the dishes that rely on them. If you have only ever cooked with dried curry leaves, fresh ones will change the way you cook.
Available year-round with quality that rewards seeking out when the leaves are at their most vibrant and fragrant.
The classic technique is simple and worth knowing. Drop the leaves into hot oil or ghee at the very start of cooking and let them crackle and release their essential oils into the fat. That fat then carries the flavour through the entire dish. Use them in a dal tadka, a coconut fish curry, a South Indian sambar, scattered over a bowl of biryani, or fried until crisp as a garnish that adds both flavour and texture.
Look for dark glossy green leaves that are firm and fragrant with no yellowing or dryness. The fragrance when you open the packet is your quality signal. Strong and immediate means fresh. Flat or faint means the essential oils have gone.
Store in the fridge wrapped loosely in a damp paper towel or freeze the whole packet and use straight from frozen. They keep their flavour remarkably well in the freezer.
Original: $3.57
-65%$3.57
$1.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The herb that defines South Indian and Sri Lankan cooking and one of the most aromatic things in the fresh produce section. Fresh curry leaves are a completely different product to dried — intensely fragrant, complex and irreplaceable in the dishes that rely on them. If you have only ever cooked with dried curry leaves, fresh ones will change the way you cook.
Available year-round with quality that rewards seeking out when the leaves are at their most vibrant and fragrant.
The classic technique is simple and worth knowing. Drop the leaves into hot oil or ghee at the very start of cooking and let them crackle and release their essential oils into the fat. That fat then carries the flavour through the entire dish. Use them in a dal tadka, a coconut fish curry, a South Indian sambar, scattered over a bowl of biryani, or fried until crisp as a garnish that adds both flavour and texture.
Look for dark glossy green leaves that are firm and fragrant with no yellowing or dryness. The fragrance when you open the packet is your quality signal. Strong and immediate means fresh. Flat or faint means the essential oils have gone.
Store in the fridge wrapped loosely in a damp paper towel or freeze the whole packet and use straight from frozen. They keep their flavour remarkably well in the freezer.
