“Curry” isn’t just a type of stew, or a paste, or even a powder. Curry leaves came before all of that, appearing in text as early as 100 CE. A treasured staple of south Indian cuisine, their complete absence in overseas markets is downright astounding. Even with my penchant for exploring new flavors and obscure ingredients, my first taste of fresh curry leaves was only a few months ago. Now, I’ll spend the rest of my life making up for lost time.
What Do Curry Leaves Taste Like?
What do they taste like? No, seriously, I’m still asking myself that question. I popped a spry green leaf into my mouth and chewed, racking my brain for a good comparison. Shiso had the closest flavor profile I could come up with, but even that is a stretch. Musky, piney, resinous, tannic, nutty, and pungent, there’s truly nothing else like them. Don’t bother looking for substitutes; you’re better off just omitting them, unfortunately.
Where Can I Get Curry Leaves?
This is the million dollar question, the real barrier to entry here. Realistically, it’s more like a $2 question when you find a source, and you’ll get at least a half bushel of the things for that price. Take as many as are offered because they freeze beautifully, which means you can always have an ample supply on hand. Unless you have access to a robust Asian or Indian market though, it’s unlikely you’ll find fresh curry leaves nearby. Dried are available online, but of course, they lack the same punch and vibrancy.
What’s The Best Way To Cook With Curry Leaves?
I’m so glad you asked! Cooking with curry leaves is intuitive once you start thinking about them as both a whole spice and herb. Naturally, their best suited with Indian recipes, tempered in hot oil before a stir fry, stew, or sauté, bringing out the aromatic, volatile oils. The leaves can be used whole, much like bay leaves, but they’re fully edible and thus don’t need to be removed before serving. Dried, ground curry leaves can be applied like any other seasoning, although again, don’t expect the same distinctive bouquet of flavors.
Health Benefits of Curry Leaves
Curry leaves have a long history of medicinal usage with proven results. Rich in antioxidants, vitamins A, B, C, and E, and minerals, their nutritional value is as powerful as their culinary potential. A key component of Ayurvedic medicine since ancient times, curry leaves are noted for their anti-inflammatory and antimicrobial properties. They’re also believed to aid in digestion, improve hair and skin health, reduce cholesterol, and even help manage diabetes. If you’re ever feeling the effects of eating too many beans (AKA flatulence), chew on a few raw curry leaves for relief. It’s a surprisingly effective and affordable fix!
Curry Leaf Recipes
Now that I finally got my hands on these greens that have more culinary value than dollar bills, I’m trying to spend them wisely on only the most promising recipes. Here’s the list of suggestions that I’ll be working through shortly:
- Curry Leaves Chutney, blending chilies, coconut, ginger, and more into a bold dipping sauce.
- Curry Leaves Pakoda, dipped in a chickpea flour batter and deep-fried to a crispy finish.
- Curry Leaf Pepper Chickpeas, simmering everyone’s favorite legume in a rich curry sauce
- Curry Leaves Rice, a side dish that will make you forget all about plain pilaf.
- Tarka Dal, when you’re craving a hearty, comforting red lentil stew to eat with flatbread.
- Smashed Potato Salad with Turmeric and Curry Leaf Dressing, for all your picnic and potluck needs.
- Slaw with Lemongrass and Curry Leaf Dressing, to keep things light, bright, and healthy.
- Curried Cauliflower and Quinoa Salad with Cashews and Sultanas, which is a mouthful of a title and of an entree!
The beauty of curry leaves is that they go with genuinely any Indian dish. Just throw a handful into whatever you’re cooking for an instant flavor upgrade.
Curry Up Now
If you’ve ever wondered why your home cooking doesn’t taste quite like your favorite meals from Indian restaurants, curry leaves are the missing ingredient. The instant impact that a small sprig can have is astounding, like turning a light switch on in a dark room. Come into the light, and give fresh curry leaves a try.
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