Curry leaf recipes
Sizzle curry leaves in ghee or veg oil at the first stage of cooking to release their savoury citrus and herb aromas – which are fantastically absorbed by mild flavoured ingredients like white fish, chicken and aubergine. Make extra infused oil to drizzle over mango cocktails.
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Green chillies in peanut & sesame sauce
Tomato & ginger rasam
South Indian pineapple chutney
Charred purple-sprouting broccoli with crispy chilli oats
Khichdi
Roast gunpowder cauliflower & lentils
Green coconut masala salmon on spinach, mustard seed & curry leaf rice
Corn on the cob in curry leaf coconut broth
Tomato & coconut masala
Gunpowder chicken
Turmeric cauliflower mash with spiced paneer
Mixed vegetable salan
Rava dosa with turmeric potatoes
Yellow aubergine curry
Pumpkin fried rice
Mango & curry leaf margarita cocktail
Nasi minyak (pilau rice)
Tomato & green bean curry with flatbreads
Sri Lankan-inspired monkfish curry
Mild chickpea, carrot & pepper curry
Paneer, coconut & split pea curry
Goan chicken curry
Sri Lankan style veg hash
Gunpowder paneer nachos with mango avocado salsa & minted soured cream
Red cabbage, carrot & mint sambol
Charred watermelon with coconut sambal
Spiced carrot chutney
Sri Lankan-style devilled prawn curry
Turkey khitchdi with curry leaves & cashew nuts