[abefroman]

What can I make with fresh curry leaves?

A new grocery store here had them, do I just use them in place of curry powder?

The taste is quite different.

Has anyone worked with these?

[Suzanne]

Oh, a very different flavor from curry powder (which is, after all, a blend of spices). I find them a little like cumin plus fenugreek leaves.

I've done an Indian-ish version of an individual pizza Margherita, using flatbread (paratha or chapati, but you could also use pita or some other prebaked bread round), a spicy tomato chutney, curry leaves, and a Middle Eastern cheese like haloumi, grated or finely chopped. Just put the toppings on the bread and bake until hot.

[ED BUCHANAN]

Originally Posted by abefroman

What can I make with fresh curry leaves?

A new grocery store here had them, do I just use them in place of curry powder?

The taste is quite different.

Has anyone worked with these?

No you cant use instead of curry powder. Curry does not grow on a tree or bush. It is a blend of herbs and spices. Every Indian family blends their own depending on their taste. In yellow curries the base is usually tumeric, and some paprika. The rest varies. If you buy it premade from a wholesaler they will also be different from one another. Keep it sealed and out of light if possible as it does get darker and bitter with age. Try and keep it at a constant temperature not hot, not cold.

[abefroman]

Originally Posted by ED BUCHANAN

Try and keep it at a constant temperature not hot, not cold.

Goes to fridge.....

[Praties]

My copy of "The Asian Grocery Store Demystified" recommends putting them in curry (in addition to your curry powder), spicy soups, stews or dahls. They especially recommend them for lentil dishes (dahls or other) and curries made with fish.

[kuan]

They're used for adding a little fragrant kick to the dishes during the simmer stage.

[BombayBen]

In addition to Kuan's comment - we also use them in yoghurt dips and sauces - for instance in a raita - you heat a little oil ad mustard and fenugreek seeds and when they spatter, add a few curry leaves until they darken in coclur and then add all of this - oil an all to the yoghurt dip/sauce