Curry leaf

How to Incorporate Curry Leaves in Cooking

You can crush them into powder using a mortar and pestle then add them to your homemade soup, sauce base, vegetable fricassee, poultry marinade, or Asian preparation. They will bring a spicy touch to a simmered dish and an original note to a homemade bouquet garni.

Here are some recipe ideas for cooking with curry leaves:

• - Breizh Chicken Curry: Once your chicken is cooked, add tomatoes, coconut milk, and curry leaves;
• - Lentil Dahl with Curry Leaves: When your lentils are cooked, add them to a pan with onions, garlic, ginger, coconut milk, and curry leaves;
• - Coconut Rice with Curry Leaves: Cook basmati rice in a pot with coconut milk, water, and curry leaves until tender and the liquid is absorbed. Add peas and roasted cashews for more texture and flavor;
• - Yogurt Cake with Curry Leaves: In your favorite yogurt cake recipe, add finely chopped curry leaves;
• - Crispy Tofu with Curry Leaves: Coat tofu cubes in cornstarch and fry them. Serve the crispy tofu hot with a sauce made from yogurt, fresh mint leaves, and chopped curry leaves;
• - Grilled Salmon with Curry Leaves: Marinate salmon fillets in a marinade made from yogurt, lemon juice, curry paste, and chopped curry leaves. Grill the salmon fillets until cooked to your liking.

A Fragrance from the Teraï

Also called "Kaloupilé", these curry leaves grow naturally in the forests of the Teraï. Its name refers to its fragrant taste reminiscent of Indian curry. It comes from the Murraya koenigii tree whose leaves resemble ferns. Curry leaves are also found in India, Thailand, and Malaysia.

The Timeless Aroma of Indian Cuisine

Curry leaves, derived from Murraya koenigii, are aromatic gems prized in cooking. Originating from South Asia, these shiny, dark green leaves are renowned for their unique, slightly spicy, and bitter flavor. Cultivated in tropical and subtropical regions, they are essential in curries, rice dishes, and soups in Indian cuisine.

Exploring Indian Flavors

Curry leaves have their origins in the Indian subcontinent, where they were initially used for medicinal purposes in Ayurvedic medicine. Their therapeutic virtues made them valuable, but their distinctive aroma and flavor gradually captivated the palates of local gourmets. Over time, these leaves have traveled beyond Indian borders, spreading across Asia through trade and cultural exchanges.