Curry leaves actually come from the leaflets of an unassuming yet delightfully fragrant, small tropical evergreen tree that grows to about 13 feet (4 m) in height under favorable conditions. The trunk is slender and flexible and supports a series of stems with drooping leaves, giving an overall frond-like appearance to the tree. The leaves vary considerably in size, from 1 to 3 inches (2.5 to 7.5 cm) long and 1/2 to 3/4 inch (1 to 2 cm) wide. In summer the leaves are shiny and bright green on top and the underside is dull and pale green. Being deciduous, at the end of winter the leaves turn yellow and many of them may drop; however, in the tropics, leaves are usually available for picking all year round. The curry tree should not be confused with the decorative, silvery gray curry plant of European origin (Helichrysum italicum), which I believe has no culinary value although some people claim it has a curry-like flavor.
Curry leaves do not taste like curry, but they get their name from being used in curries, especially in southern India. It is not surprising that the curry tree belongs to the same family as oranges and lemons, as even when one inadvertently brushes past a curry tree, the most heavenly, slightly spicy, citrus-like aroma fills the air. As well as having distinct citrus characteristics, curry leaves release a strangely mouth-watering acrid scent that smells bizarrely like burning motor oil yet stimulates the taste buds. The flavor is similarly lemony but lacks the fruitiness of lemons or limes.
Origin and History:
Curry trees are native to Sri Lanka and India and are commonly found in forests at low altitudes in the foothills of the Himalayas, from the Ravi to Sikkim and Assam. They are found in many domestic gardens, particularly in Kerala in the south of India, where to my mind they have become the distinct signature of South Indian cuisine. Curry trees are cultivated on farms in Andhra Pradesh, Tamil Nadu, Karnataka and Orissa. As the curry tree is a member of the citrus family, the rootstock has been used in the past for grafting varieties of citrus. They are also related to the well-known decorative mock orange tree (Murraya paniculata). Curry trees will grow in most parts of the southern United States that are free from extreme frosts, as long as they are in a position sheltered from wind.
Buying and Storage:
Good-quality dried curry leaves are difficult to find, most of them being quite black in color and lacking the characteristic volatile aroma and distinct flavor. Should you find any dry curry leaves that have retained their color, the flavor should be quite acceptable. Fresh leaves will keep in a plastic bag in the refrigerator for over a week and in the freezer for up to two months.
Use:
Curry leaves are used to flavor Indian curries, especially the Madras style. For best results, the fresh or dried leaves can be fried in oil at the beginning of making a curry, as this extracts their full flavor potential. Curry leaves are also used in making pickles and they complement marinades for seafood particularly well. When I returned from my last visit to the South Indian state of Kerala, I was determined to replicate the wonderful curry leaf-flavored seafoods we had enjoyed there.
Flavor Group:
strong
Weight per Teaspoon (5 ml):
whole average dry leaf: 0.1 g
Suggested Quantity per Pound (500 g):
red meats: 10 leaves, fresh or dry
white meats: 6 to 8 leaves, fresh or dry
vegetables: 6 leaves, fresh or dry
carbohydrates: 6 leaves, fresh or dry
Complements:
Indian and Asian curries
stir-fries
seafood marinades
Used in:
curry powders
sambar powder
Combines With:
allspice
cardamom
chili
cinnamon
cloves
coriander leaf and seed
fennel seed
fenugreek seed
ginger
kaffir lime leaves
mustard
paprika
tamarind
turmeric
Vietnamese mint