What Are Curry leaves and How Can I Use Them?
Curry leaves rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 63 recipes to cook with them.
Key Points
- Glossy South Indian leaves with a citrusy, nutty aroma; unrelated to curry powder.
- Fried in hot oil or ghee with mustard seeds to temper dal and curries.
- Also simmered into curries and soups; the leaves are edible left in.
- No real substitute, so leave them out rather than fake them badly.
- Freeze for months and use from frozen; frozen beats dried every time.
What are curry leaves?
Curry leaves are small, glossy green leaves from a tree native to South India and Sri Lanka, and they are one of the defining aromas of that region's cooking. Despite the name, they have nothing to do with curry powder. The two are completely separate things.
The fresh leaf smells citrusy and nutty with a faint resinous edge, and when it hits hot oil it releases an aroma that no spice blend can fake. It is used as a whole leaf, the way you would use a bay leaf, not ground into a powder.
You will see it across South Indian and Sri Lankan cooking above all, where it is as basic to the pantry as garlic is in an Italian kitchen.
Cooking With Curry Leaves
The classic technique is tempering. You heat oil or ghee until shimmering, drop in mustard seeds, then add a handful of fresh curry leaves, which crackle and spit for a few seconds as they fry and perfume the fat.
That fragrant oil is then either poured over a finished dish or used as the base the rest of the dish is built on. A pot of dal or a plate of rice leans on this move.
You can see it at work in Indian Style Lemon Rice (Nimakaya Pulihora), where fried curry leaves and mustard seeds are the heart of the seasoning.
The leaves also simmer straight into curries and soups, softening and releasing their aroma over a longer cook. Sri Lanka Malu Soup Fish & Lentils, Shrimp in Coconut Milk, and Cauliflower Curry all use them this way.
Leave the fried leaves in the dish. They are edible and people often eat them, though some diners push them to the side of the plate like a bay leaf.
Pairing and Common Mistakes
Curry leaves pair naturally with mustard seeds, coconut, lentils, ginger, garlic, dried chiles, and turmeric, the building blocks of South Indian cooking. They love coconut milk dishes and tangy, lemony rice.
The most common mistake is using dried curry leaves and expecting the fresh punch. Dried leaves lose most of their aroma, so fresh or frozen is worth seeking out, and you simply need more dried to get partway there.
The second mistake is adding fresh leaves to cool oil. They need hot fat to bloom, so heat the oil properly first, then add them and let them crackle for a few seconds, taking care not to scorch them black.
What to Use Instead
There is no true substitute, because the aroma is unique, and the honest answer is to leave them out rather than fake them badly. The dish will simply be missing one layer.
If you must approximate, a strip of lime zest or a bay leaf gives a faint citrus-aromatic hint, but neither comes close. Frozen curry leaves, sold at Indian groceries, are a far better fallback than dried and behave almost like fresh.
Do not reach for curry powder. It shares only the name and will take the dish in a completely different direction.
Buying and Storing Curry Leaves
Buy fresh curry leaves at Indian and Sri Lankan grocers, usually sold on the stem in small bunches. Look for firm, deep green, glossy leaves and skip any that are yellowing or blackened.
Fresh leaves keep about a week in the fridge wrapped in a paper towel inside a bag, but they freeze beautifully for months. Strip the leaves from the stems, seal them in a bag, and freeze, then toss them straight into hot oil from frozen without thawing.
Drying is the weakest option, since the leaves lose most of their fragrance as they dry. If fresh is unavailable, frozen beats dried every time.
Quick facts
Where to find curry leaves: Curry leaves are usually found in the produce section or aisle of the grocery store or supermarket.
- In Chinese
- 咖喱叶
- British (UK) term
- Curry leaves
- en français
- feuilles de curry
- en español
- hojas de curry
Recipes using curry leaves
There are 63 recipes that contain this ingredient.
Malabar Chicken Curry Recipe
Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.
Malabar Chicken Curry Recipe
Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.
Malabar Chicken Curry Recipe
Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.
Kukul Mus Thakkali or Chicken & Tomato Curry
Kukul Mus Thakkali, a Sri Lankan chicken and tomato curry with coconut milk, lemongrass, curry leaves, fenugreek and cardamom. Marinated and simmered for rich, layered flavor.
Homemade Fried Bread
Sri Lankan savory fried bread snack made by dipping spiced bread triangles in a chickpea flour batter and frying until crispy. Best served hot with tomato chutney tucked inside for a street food experience.
Instant Idli Dhokla
Here's a delicious, tempting dhokla recipe that can be made within no time and served to your guests. Learn how to make instant dhokla.
Homemade Coconut Rotti -Srilanka
Sri Lankan coconut roti (pol roti), a rustic pan-fried flatbread packed with shredded coconut, fresh chili, and curry leaves. No yeast, ready fast, and made to scoop up fish or chicken curry.
Sindhi Curry
One of my favourite things to have for a meal is Sindhi curry with plain boiled rice accompanied by crispy vegetables. The Sindhi Curry is by far the nicest curry I’ve had. Sour, spicy and tangy – some of the flavours I’m especially biased towards. This is also good because I end up eating a variety of vegetables.
Homemade Chana- Dhal Vada
Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.
Spicy Yellow Lentil Stew
In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.
Indian Style Lemon Rice (Nimakaya Pulihora)
Lemon Rice is one of the popular and simple dishes made during festivals in India.The Sour tangy taste makes this dish really mouth watering!!!!
Homemade Ulundu Vadai
Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.
Sri Lanka Annasi (Pineapple Curry)
Annasi curry simmers fresh pineapple chunks in coconut milk with curry leaves, lemongrass, and green chilies for a sweet-tangy Sri Lankan side that pairs brilliantly with rice.
Cauliflower Curry
A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.
Sri Lanka Malu Soup Fish & Lentils
Sri Lankan malu soup is a restorative fish and lentil soup spiced with cumin, coriander, and curry leaves bloomed in ghee, brightened with lime juice. Traditional South Asian comfort.
Sri Lanka Nelum Ala (Curried Lotus Root)
Crunchy lotus root in a very flavorful and rich spicy coconut milk curry sauce, perfect over basmati rice. This recipe delivers huge flavor from some very simple ingredients.
Shrimp in Coconut Milk
A succulent shrimp dish that's made with coconut milk and red chili peppers and cooked to perfection.
Madras Curry Mixture
Madras curry mixture is a homemade South Indian curry powder built from coriander, ginger, hot chilies, black mustard, fenugreek, black pepper, and curry leaves. Bolder and fresher than store-bought.
Wattakka (Curried Pumpkin)
Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.
Awesome Pork Vindaloo
Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.
Sri Lanka Uru Mus Roast (Roast Pork)
Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.
Tamil Nadu Curry Powder
A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.
Samoosa Mixed Vegetable Filling
South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.
Bombay (Mild) Curry Mixture
Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.
The South: Split Pea & Coconut Curry Sauce
A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.
Sri Lanka Curried Omelette Gravy
Folded Sri Lankan omelettes get sliced and bathed in a spiced coconut milk gravy with curry leaves, turmeric, and a bright squeeze of lime. Ready in just 15 minutes.
Sri Lanka Bola Curry Beef Balls with Curry Gravy
Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.
Sri Lanka Kakuluwo (Crab Curry)
This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.
Couscous Patties
South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.
Mutton Dry Curry
Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.
Pitlai
Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.
Fragrant Coconut & Spice Rice
Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.
String Beans & Coconut Koora
String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.
Sri Lanka Thosai Black Gram & Rice
Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.
South: Mangalore Pineapple Curry (Mangai Kari)
Authentic Mangalore pineapple curry with dry-roasted sesame, fenugreek, coconut, and a mustard seed tadka. A sweet, spicy, and tangy South Indian side dish ready in under an hour.
Split Pea & Coconut Curry Sauce
South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.
Fresh Coriander, Ginger & Chile Breads
Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.
Sri Lankan Omelette
Sri Lankan omelette, a thick, savory egg pancake studded with onion, green chili, and curry leaves, stabilized with a teaspoon of cornstarch for that firm pancake-like bite. Ready in 15 minutes.
Spicy Hyderabad-Style Curry Powder
Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.
Chettinad Chicken Pepper Fry (Kozhi Melagu Varuval)
A great way to add some spice to your dinner, this simple but tasty recipe will instantly become one of your favorites for dinner.
Amazing Vindaloo (Vinegar Pork Curry)
Authentic Goan pork vindaloo marinated 24 hours in vinegar, ginger, garlic, and a dry-spice masala of cumin, coriander, cardamom, and cloves. Tangy, fiery, and deep-flavored Indian curry.
Sri Lanka Ala Badun Potatoes & Onion
Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.
Anai Pachadi
South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.
Sri Lanka Seeni Sambol Sauce
Seeni sambol is a sweet-savory Sri Lankan onion sauce with deep-fried golden onions simmered in tamarind coconut milk with Maldive fish, cardamom, and chili. Addictive on everything from rice to bread.
Sri Lanka Thakkali (Curried Tomatoes)
Thakkali is a Sri Lankan curried tomato dish simmered in coconut milk with cumin, fenugreek, cinnamon, and curry leaves. A tangy, creamy vegetarian side ready in 40 minutes.
Sri Lanka Thakkali Isso (Prawn & Tomato Curry)
Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.
Beef Chunks Cooked in Coconut Milk
A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.
South: Split Pea & Coconut Curry Sauce
South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.
Sri Lanka Beef Smore Stew
Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.
