Featured Sri Lankan Ingredient of the Week - Curry Leaves

Curry leaves are not the same as curry powder, so don't be confused by these two products! Curry leaves are shiny, dark  green, aromatic leaves from a sub-tropical tree native to India and Sri Lanka. They are staples in Indian and South Indian cooking and add a beautiful aroma to dishes. Curry leaves are aromatic and nutty when lightly fried in oil before adding to curries. 

To get the most out of curry leaves, fry them in oil with onions as the base for your curry. Fresh curry leaves keep well in the freezer and can be stored for weeks. You can also pick up dried curry leaves in the spice aisle of most grocery stores. 

This delicious looking recipe for Sri Lankan goat curry uses curry leaves in the base of the curry. Onions, garlic, ginger and curry leaves are lightly fried in ghee to create a strong flavour base. Goat meat, spices, coconut milk and stock are added to stew and an absolutely fantastic dish is created! Serve with rice or naan. 

Sri Lankan Goat Curry, by O Tama Carey (SBS 

Photo Credit: SBS

Photo Credit: SBS