Elevate Your Curry with the Versatility of Curry Leaves

Curry leaves, also known as karri leaves or sweet neem, are a fundamental element in South Indian cuisine, adding a unique flavor and aroma to curries, dals, and various other dishes. These leaves come in sprigs of around 20 leaves and are commonly used in preparations like dal, where they are first sizzled in oil to infuse the dish with their distinct taste. Once done, the leaves can be quite dry and flaky, perfect as a salted snack. This article will guide you through the steps to use curry leaves in a delicious South Indian-style fish curry, enhancing your culinary experience.

Why Use Curry Leaves in Your Cooking?

Curry leaves are not just for flavor; they also provide health benefits, thanks to their high levels of antioxidants and vitamins. They are known to boost the digestive system and are a rich source of iron and calcium. Moreover, their distinct aroma and taste can elevate any dish, making it more aromatic and flavorful.

How to Eat a Curry Leaf

Curry leaves can be enjoyed in a variety of ways, the most common being in cooked dishes. However, they can also be added as a garnish or used as a snack. Here’s a quick guide on how to use them effectively:

Used in Curry: Stick a sprig of curry leaves in your curry, especially in South-Indian inspired dishes. This is particularly delightful in fish curries, where they complement the flavors of mustard seeds and turmeric. As a Snack: Dry and flaky curry leaves can be salted and enjoyed as a savory snack. They add a unique crunch to any munch session.

A Simple Curry Leaf Fish Curry Recipe

This recipe is a perfect example of how to use curry leaves to enhance the taste of a traditional South Indian fish curry. Follow the steps below to prepare this flavorful dish:

Ingredients:

1 tbsp oil 1 tsp salt 2 tsp brown mustard seeds 1 tsp turmeric 1/2 tsp garam masala 1/2 tsp ground cumin 20 curry leaves 1 large onion finely sliced 4 garlic cloves finely sliced Thumb-sized piece of ginger finely sliced 1-2 green chilli finely sliced, depending on desired heat level 4 tomatoes chopped 1 tin coconut milk 500 - 750g firm white fish (e.g., cod loin)

Method:

Heat the oil in a pan over medium heat. Add the mustard seeds and curry leaves. Allow the pan to heat up. Once the seeds start to pop, add the onion, chilli, and salt. Fry until the onion begins to soften. Stir in the garlic and ginger. Fry for about 1 minute. Add the garam masala, ground cumin, and turmeric. Fry for an additional minute or so. Stir in the chopped tomatoes and about 1 tbsp of water. Ensure any stuck bits from the pan are incorporated. Add the coconut milk. Use the empty tin to stir and combine all the coconut milk. Pour it into the pan. Bring the mixture to a boil, then lower the heat and cover the pan. Simmer for about 10 minutes to blend all the flavors. Check the seasoning and adjust if necessary. Gently add the fish pieces and poach them at a low heat for about 5 minutes until the fish is cooked. Top with finely chopped coriander and serve with rice, or enjoy with bread on the side, if preferred. Enjoy the unique taste and aroma of this delicious dish.

Conclusion

Curry leaves are an essential ingredient in South Indian cuisine, offering a unique flavor and aroma that can elevate any dish. Whether you’re frying them in a pan or using them in a curry, these leaves are a must-have in your kitchen. Delve into the world of South Indian cooking with these versatile leaves and discover the delicious possibilities they offer.