Curry Leaf Plant (Murraya koenigii)
Curry leaf plant (Murraya koenigii)
The aromatic leaves of this plant are used to flavor many Indian dishes much like bay leaves, especially in curries with fish or coconut milk. The original Indian word "Kari" refers to the sauce of these piquant dishes, hence the name curry leaf. Curry leaves are extensively used in Southern India and Sri Lanka, but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and Réunion island. An easy to raise plant, that needs full sun, grows to 1-3 feet in containers, minimum temperature 55°, blooms in the summer. It should be moved indoors during winter months, except in Southern Florida. Plants are 2-3.5" growing in 3" pots.
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2 comments:
I think this post is very interesting i had never heard of any of these facts before. I think to be a chef you need to know some good facts about food to inform other people when cooking.
Caterers in Manchester
I use these curry leaves in my vegetable fried Rose Matta rice recipe. The flavor they add is fantastic - and they're much less expensive (around here at least) than kaffir lime leaves :)
Check out some of my recipes at
hudsonvalleyeatsandtreats.blogspot.com
I love Indian food and always enjoy a new recipe :)
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