What are the best tips for cooking with curry leaves?

Kari leaves, also known as murraya coenigia, are the basic component in many Indian and South Asian dishes. It is used for cooking for smoky, citrus and spicy taste they pass, and curry leaves are common spices in curry, tasty and many other popular meals. Tips for cooking with these leaves include how to buy, cook and store. When buying fresh for use in cooking, look for leaves that are dark green and shiny. Avoid leaves with bruises or yellowing and leaves that are faded. If you want to check that the leaves are good for cooking, crush one in your hand - it should release the citrus aroma. If you tend to cook often with curry leaves, you may want to get your own curry tree that you can easily grow either in the pot in your house or in the backyard. Although the leaves are edible, one go to how to use them in meat, fish and vegetables, it is to remove the leaves from the stem and fry them in oil or ghee. Remove the leaves when they are cooked through, andUse spicy oil to cook other ingredients. If you are not always able to obtain leaves, you can leave a handful in a bottle of oil to slowly fill, and then use flavored oil using a flavored oil.

When you fry the leaves, be careful because they tend to cause oil to appear and spray. Cover them briefly with the lid until they boil. If you cook curry, a good tip is to keep the leaves in a pot for the whole process slowly cooking. They will disintegrate so much that, unlike many other whole spices, you can eat them. You can also cut fresh curry leaves gently and add them to the bowl in the last few minutes as a tasty surface.

frozen leaves can be used in the same way as fresh, but make Sure to thaw them first, especially if you fry them because the ice from frost causes even more spat. Dried leaves can also be used in a similar way toAbout fresh, but remember that they are less effective, which requires you to use a double amount to get the same level of taste. Although they normally add whole dishes, dried leaves also work well, which have disintegrated well as a food decoration such as salad.

In order to get the best cooking from your sheets, it must be properly stored. Fresh leaves should be stored in an airtight container in the fridge for up to a week. Then they start to lose their strength and either dry or freeze them. Frozen leaves can be kept in a freezer in an airtight container for up to three months. Finally, dried leaves should also be maintained in an airtight container to maintain freshness and are usually good for use for cooking for up to a year.