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CURRYBLAD / Curry Leaves 5gr
The leaves of a bush indigenous to South India. These leaves smell like curry powder, hence the name, and have a sharp, bitter, aromatic flavour. They are widely used in Sri Lanka and South India to add flavour to meat, fish, vegetable or lentil dishes. Remove the leaves before serving.
Recipes including Curry Leaves
- Kashmiri Rogan Josh
- Khemma Mattar (mince with peas)
- Sabath Aloo (Curried New Potatoes)