Natoora Fresh Curry Leaves 50g
"Curry leaves are peppery, slightly bitter with a touch of spice. Beautifully fragrant and intense they are traditionally toasted in oil before adding other ingredients. This releases their full aromas to infuse into the final dish. You can also crush them in a pestle and mortar or tear into shreds.
Not only are they incredibly tasty, they are said to benefit the digestive system and promote clear healthy skin."
Prepare & Use
Wash before use.
Fry them whole or in shreds in oil at the start of cooking to release their beautiful flavour
Country of Origin
Country of Packing
Suitable for Vegans and Vegetarians
<p>Easy-peasy inspiration for after-work meals and simple entertaining</p>
This is a wonderful side dish from south India.
For special occasions, this subtly spiced, aromatic dish from India is traditionally decorated with pieces of edible silver leaf.
Cook's Note This is a fairly dry curry; if you want a wetter consistency, simply add more stock. Cheat... Use a couple of teaspoons of ready-made curry paste instead of the dried spices.
Quick version of a classic Massaman Curry. Massaman curries are cooked all over the Far East, unlike classic Thai green and red curries, which require fresh herbs and spices, the Massman uses a mixture of dried and fresh. The paste can be made up in larger batches and kept in the fridge for a week or frrozen for up to one month. Any meat can be used, chicken, beef, lamb, turkey, pork or duck or make a vegetarian version using a selection of vegetables or tofu. Children usually enjoy pounding the paste, if you're cooking this for children then reduce or leave out the chili.
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