One of the mysteries of the English language finally explained.
A shrub or small tree native to India and Sri Lanka, the leaves of which are widely used in Indian cooking.
Murraya koenigii, family Rutaceae
- ‘In meen moilly the fillets of tilapia are marinated in turmeric and ginger, then gently cooked in coconut cream, curry leaf and green chilli sauce.’
- ‘Yet the spices used are all familiar to us: curry leaf, fenugreek, cumin, cardamom, turmeric, coriander, cinnamon, nutmeg, black peppercorn, garam masala, dried chilies, ginger and garlic.’
- ‘These include exotic ylang ylang, jasmine, turmeric, ginger, allspice, cinnamon, curry leaf, water lilies, mahogany trees, avocados, wax apples, and five varieties of mango.’
- ‘Cooking, he pointed out, was best done using earthenware and if tastemakers are necessary it is best to use green chilly, ginger, mango, tomato, cumin seed, curry leaves, malli leaves or pudhina.’
- ‘Naturalists say trees such as silk cotton and Eruthrina indica (Kalyana Murungai in Tamil) and the curry leaf are the major attractions for these birds.’
- ‘Finally, the true curry leaf comes from Murraya koenegii which develops into a shrub approximately 3m tall.’
- ‘Used to flavor soups and dosas, it is a mixture of hulled yellow and black lentils, along with mustard seeds, curry leaf, whole red chillis, asefetida, turmeric and fenugreek, which, she explains, lends a characteristic bitterness.’
- ‘For a kitchen garden for instance, plants like lime, pomegranate, curry leaf, vegetables and other fruits, are ideal says a senior horticulture officer, who adds that coconut trees are also extremely popular for homes.’
- ‘Place tart on one side of plate and garnish with yogurt and curry leaf.’
- ‘Or do we perhaps mean the fragrant herb called curry leaf, essential in south Indian cooking?’
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