How to use curry leaves for delicious and healthy dishes
Are you familiar with curry leaves? Have you tried using curry leaves for cooking?
Curry leaves are widely used in South East Asia and are one of the signature flavours, especially in South India.
While curry leaves have a distinct aroma and subtle flavour, their presence as one of the ingredients in cooking can give meals an extra rich flavour.
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family.
They release a deliciously nutty aroma when fried in hot oil. The leaves have been used in traditional South Indian Ayurvedic medicine for centuries. The leaves are aromatic and are known to have a cooling effect on the body.
Studies in India show curry leaves may have anti-bacterial, anti-diabetic, anti-inflammatory, anti-ulcer and anti-carcinogenic (anti-cancer) properties.
Some newer studies have shown that curry leaf extract has shown potential in the prevention and treatment of cancer.
One of the reasons that curry leaves are known to have anti-cancer properties is the presence of antioxidants and flavonoids, which have been shown to have anti-carcinogenic properties.
Curry leaves are usually incorporated into dishes as a fresh ingredient. You can easily buy them in Asian or Indian grocery stores but you can always opt to grow your own curry leaf tree at your home.
Curry leaves are used much in the way bay leaves are. To gently impart subtle flavour when steeped in curries, dhal, and soups.
However, unlike bay leaves, which are removed before eating due to their hard consistency, curry leaves are left in and eaten.
Sauté curry leaves on high heat in ghee to get them to release their flavour, stirring for three or four minutes at the start of the cooking process.
The sauté leaves and oil can be rubbed over flatbreads or fish before cooking. Bay leaves, kaffir lime leaves, or shaved lime zest can be used when fried in ghee to provide an alternative.
However, unlike curry leaves, remember to remove them before eating your dish.
Here’s a recipe that you can try that uses curry leaves.
Squash and wild mushroom curry
Yield: 4 to 6 servings
Ingredients
3 tbsp vegetable oil
283g butternut or other winter squash, peeled and diced
Salt and freshly ground black pepper
1 or 2 small whole green chillies, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
½ tsp black mustard seeds
½ tsp cumin seeds
A handful of fresh or frozen curry leaves
2 garlic cloves, minced
1 tsp ground coriander
Pinch of cayenne
½ tsp turmeric
450g mushrooms, preferably a mix of cultivated and wild, trimmed and sliced
¾ cup coconut milk
2 tbsp lime juice
Coriander sprigs, for garnish
Method
In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer.
Season with salt and pepper. Cook for about two minutes, letting cubes brown slightly, then flip and cook for two minutes more.
Use a slotted spoon to lift the squash out, and set it aside.
Cut a lengthwise slit in each pepper to open it, but leave it whole. (This allows the heat and flavour of the chillies to release into the sauce without making it too spicy.)
Add shallots to the skillet, salt lightly, and cook, stirring for a minute.
Add mustard seeds, cumin seeds, and curry leaves and let sizzle for thirty seconds, then add garlic, coriander, cayenne, turmeric and chillies.
Stir well and cook for thirty seconds more.
Add mushrooms to the pan, season with salt and toss to coat.
Continue to cook for about five minutes, stirring until mushrooms begin to soften.
Return squash cubes to the pan, stir in coconut milk and bring to a simmer.
Lower heat to medium and simmer for another five minutes. If the mixture looks dry, thin it with a little water. Taste and season with salt.
Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.