Curry leaves are used as a seasoning, or a flavour enhancer mostly in Indian & Sri Lankan cuisine. These aromatic leaves have a lemon scent & a distinct, pungent taste that has been compared to anise & lemongrass, giving meals a richer, robust flavour.
Use in rice & grain dishes, vegetable sides, lentil broths, chutneys, pickles, soups, casseroles & curries. Fry the leaves in oil to release their flavour then use to make such dishes as Chicken Tikka, Butter Chicken, Kerala Curry, madras style curry sauces & Dahl.
Curry Leaves can be crushed using a mortar; pestle to release their wonderful fragrance or can be torn into small shreds or placed in whole at the start of the cooking process.