$4.95
Curry leaves are what gives a restaurant curry its distinctive, slightly nutty fragrance, and nothing else in the spice cupboard tastes quite like them. Fresh leaves are hard to find and quick to spoil, so these dried leaves keep that flavour on hand whenever you need it.
Fry a small handful in hot oil at the start of cooking to release their aroma, or add them to curries, dhals, sambals and coconut rice as they simmer.
