Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry
Fresh curry leaves on a wooden kitchen surface, some chopped in a bowl
Curry Leaves – Aromatic Herb from South Asian Cuisine

Curry Leaves: The Aromatic Secret of Indian Cuisine

Ingredients Herbs and Spices

Description

Curry leaves (Murraya koenigii) are one of the most defining fresh herbs of South Asian cuisines. These small, glossy, dark green leaves grow on the shoots of an aromatic shrub or tree and are known for their intense, citrus-spicy scent. Not to be confused with curry powder – the curry leaf is a standalone ingredient, primarily added to dishes fresh or dried.

The use of curry leaves is predominantly widespread in Indian, Sri Lankan, and Thai dishes. Their aroma is truly released by quick frying in oil or ghee, acquiring deep, nutty-citrus notes. They are most commonly used for lentil stews, dals, curries, and sabjis.

What Makes Curry Leaves Unique?

  • Powerful, Distinctive Aroma – With citrusy, slightly bitter notes
  • Natural Antioxidant – Aids cell protection
  • Supports Digestion – Also applied in Ayurvedic medicine
  • Usable Fresh and Dried

Culinary Suggestions

  • Fried in oil for dal or curry bases
  • For lentil, chickpea, or rice dishes
  • Creating flavoured oil or ghee
  • Seasoning salted yoghurt dips, chutneys

Curry leaves are most aromatic when fresh, but dried or frozen forms also retain their distinctive character. Storage is recommended in the fridge, wrapped in damp paper, or frozen, keeping them usable for weeks.

The curry leaf is one of the most authentic elements of Indian cuisine – if you desire genuine, home-cooked Indian flavours, this green herb is essential in your kitchen.

Recipes with this Ingredient

Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Side Dishes

Cheese dhokla
Avial with sweet potato and coconut milk, fresh coriander Main Courses

Avial with sweet potato
Khaman Instant Dhokla served with spicy oil and coriander Side Dishes

Khaman instant dhokla
Avial with green beans served with fresh coriander and grated coconut Main Courses

Avial with green beans
Paneer Korma, creamy and spiced Indian dish Main Courses

Paneer Korma
Idli with spiced olive oil served on a plate Main Courses

Idli with Spiced Olive Oil