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
- ‘These include exotic ylang ylang, jasmine, turmeric, ginger, allspice, cinnamon, curry leaf, water lilies, mahogany trees, avocados, wax apples, and five varieties of mango.’
- ‘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.’
- ‘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.’
- ‘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.’
- ‘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.’
- ‘Or do we perhaps mean the fragrant herb called curry leaf, essential in south Indian cooking?’
- ‘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.’
- ‘Place tart on one side of plate and garnish with yogurt and curry leaf.’
- ‘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.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.