Curry leaves release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West. Curry leaves are small pointed fragrant leaves which are dark green in colour similar to bay leaves but not as wide. They come from the curry plant which is a shrub that grows in India and Sri Lanka. The leaves are highly aromatic and and the icon of South Indian cooking where they are used in all types of dishes from lentils to meat curries.
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