Fragrant, fresh curry leaves from Pigface Farm in Mororo - grown chemical-free by Peta using regenerative farming practices. The real thing.
If you've only ever cooked with dried curry leaves, fresh ones will change everything. The aroma when they hit hot oil is one of the best things that can happen in a kitchen - nutty, floral, deeply savoury.
Peta grows these at Pigface Farm in Mororo, and they arrive to you genuinely fresh, vibrant and full of that unmistakable fragrance that makes South Indian and Sri Lankan cooking sing.
How to use: Drop into hot oil or ghee at the start of cooking - they'll splutter and release their fragrance instantly. Use in dals, curries, chutneys, rice dishes and sambols. Brilliant scattered through a coconut fish curry or stirred into a simple potato and mustard seed side dish. Use more than you think you need they're generous with their flavour.
How to store: Refrigerate in a zip-lock bag or airtight container for up to 2 weeks. Freeze for up to 3 months use straight from frozen, no need to thaw. You can also dry them on a tray in a low oven (50°C) for 20 minutes and store in a jar.
