Is it true that to get the most aroma out of curry leaves (for making
curry), they should be fried till slightly burnt? Should I fry them
mustard seeds at the same time or later?
Thank you for your enquiry regarding curry leaves.
Well, of course I don't cook fish, but the principle is the same
for all dishes containing curry leaves. You are right. The leaves
should be fried for some time in the oil. Slightly burnt
perhaps is too long. I find the lovely subtlety of
the fried leaves becomes harsh if they are over fried. Just
until they darken a little is my opinion. And I usually fry the
mustard seeds first, then when the crackling reduces, I throw in
the leaves then.
And, a south-Indian cook showed me to tear the leaves a little
before frying them. This helps to release the aromatic oils even
Hope this answers your question.
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