Curry leaves
Method: Bloom in fat at 250 to 300°F for 10s to 20s.
Drop into hot fat with mustard seeds, they crisp in seconds. Use them fresh; dried have almost no aroma.
Flavor
aromatic, nutty, citrusy
Method: Bloom in fat at 250 to 300°F for 10s to 20s.
Drop into hot fat with mustard seeds, they crisp in seconds. Use them fresh; dried have almost no aroma.
aromatic, nutty, citrusy