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Topic: Curry leaves

	Curry
		Curry is a distinctively spiced dish which is common in Indian cuisine but is found in the cuisine of many countries.
		Curry powder[?] aka Massala Powder[?] is a spice mixture of widely varying composition developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine at home.
		Curry leaves are the young leaves of the curry tree[?], a member of the citrus family[?] that grows wild and in gardens all over India.
	www.ebroadcast.com.au /lookup/encyclopedia/cu/Curry.html (553 words)

	curry leaves, coconut, groundnuts, dandelon, almond, mustard seeds, home remedies, alternative therapies, early to bed ...
		Curry leaves are derived from a beautiful, aromatic and more or less deciduous shrub growing up to 0.9 meter, or a small downy tree, up to 6 meters in height and 15 to 14 cms.
		Fresh juice of curry leaves, with limejuice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats.
		The leaves, bark and the root of the curry plant are used in indigenous medicine as a tonic, stimulant and anti-flatulent.
	www.naaritoday.com /health/homermidies/curry.html (625 words)

	About Curry Leaves
		Curry leaves are derived from a beautiful, aromatic and more or less deciduous shrub growing up to 0.9 meter, or a small downy tree, up to 6 meters in height and 15 to 40 cms in diameter.
		The curry tree is a native of India and Sri Lanka.
		An analysis of curry leaves shows them to consist of moisture 66.3 per cent, protein 6.1 per cent, fat (ether extract) 1.0 per cent, carbohydrates 16.0 per cent, fiber 6.4 per cent and mineral matter 4.2 per cent per 100 grams.
	www.asianonlinerecipes.com /herbs-health/curry-leaves.php (151 words)

	Miltop Exports - Exporter of Spices
		Curry leaves are essential ingredient for Indian cuisine.
		Curry leaves are as important for Indian cuisine as bay leaves are to European cuisine, but both have got different aroma and taste, and can not be substitute for each other.
		Curry leaves are one of the most important ingredients for Indian Curry Powder.
	www.miltopexports.com /curryleaves.htm (237 words)

	Curry Leaf, an Ayurvedic Medicinal Herb
		Curry leaves are one of the important ingredients of herbal tonics and are parallel to digestive enzymatic tonics in allopathy.
		Curry leaves have some role in the treatment of diarrhea, dysentery and idiopathic loose motions though they are not antidiarrheal in the true sense.
		A paste of about 8 to 10 fresh, fully-grown curry leaves is to be taken on an empty stomach in the morning for a minimum of 3 months for desired results.
	www.nzhealth.net.nz /herbs/curryleaf.shtml (627 words)

	Free herb information - CURRY LEAF TREE
		Curry leaf is one of my favourite spices, with its fern-like leaves that only need to be brushed against or gently touched to share their spicy aroma, with overtones of citrus and anise.
		In the kitchen, use the leaves for a warm, appetising aroma and a subtle, spicy flavour with meat, seafood or vegetable curries, chutneys, pickles, coconut sauces, relishes, omelettes, marinades and vegetarian cuisine.
		The method of using the leaves (preferably fresh ones) in stir-fries and curries, is to heat some oil, butter or ghee in a pan, add the curry leaves along with a little ginger and garlic and sauté until brown.
	www.herbsarespecial.com.au /free-herb-information/curry-leaf-tree.html (692 words)

	Cooking With Kurma - Essays
		Curry leaves are highly aromatic when fresh, and their unmistakable aromatic taste is quite unique.
		Used especially in South Indian kitchens, curry leaves are generally sauteed in oil with mustard seeds and asafetida and added to dals, fresh coconut chutney or vegetable dishes.
		Curry leaves are mostly used in South India, Sri Lanka, Malaysia, Mauritius and Fiji – in other words everywhere Indian migrants have brought their food culture.
	kurma.net /essays/e8.html (1008 words)

	Curry Leaves Murraya koenigii Spreng (Site not responding. Last check: 2007-10-08)
		The curry leaf plant is a tropical tree of the citrus family.
		Curry leaves are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavour), but are also of some importance in Northern India.
		In Sri Lanka, the delicious chicken and beef curries are flavoured with curry leaves; the leaves are furthermore used for kottu roti, vegetables and sliced bread which are quickly fried together.
	www.harvestfields.netfirms.com /CookBooks/spice/curry_leaves.htm (202 words)

	Asia Food Glossary Page
		Curry leaves are as important to Asian food as bay leaves are to European food, but never try to substitute one for the other.
		Curry leaves, either fresh or dried, are usually the first ingredient added to the small amount of oil in which a dish is to be cooked, and the fragrance and flavour are unmistakable.
		Dried curry leaves are more sedate, not causing the oil to erupt, but be ready with the next addition to the pan, as they burn easily.
	www.asiafood.org /glossary_2.cfm?wordid=3260 (378 words)

	Curry Tree - Wikipedia, the free encyclopedia
		The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad.
		Its leaves are highly aromatic and are used as a(n) herb.
		Their form is small and narrow and somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Bevu, translated to Black Neem, in the Kannada language and Karivepaku in Telugu again translating to the same meaning.
	en.wikipedia.org /wiki/Curry_Tree (300 words)

	Erickson Farm, Inc. - Curry Leaves (Site not responding. Last check: 2007-10-08)
		Fresh green curry leaves are handpicked and shipped directly to your home the very same day.
		Curry is available all year, however the supply is more plentiful during the summer months.
		Curry is also known as sweet neem and Murraya Koenigii.
	www.ericksonfarm.com /curry.shtml (66 words)

	Pataks Spices - Curry Leaves / Kadi Patta
		Curry leaves come from a plant of Indian origin Murraya Koenigii that grows wild in the Himalayan foothills as well as in many other parts of India, Northern Thailand and Sri Lanka.
		The leaves give off an intense spicy aroma with a citrus note and have a warm, pleasant and lemony taste that is faintly bitter.
		Curry leaves are vital in Chennai (Madras), the sole region in which they form the basis of most masalas.
	www.pataks.co.uk /cooking/spices/curry.php (345 words)

	Curry - Wikipedia, the free encyclopedia
		The concept of curry was later brought to the West by British colonialists in India from the 18th century.
		potato curry, bean curry, chicken curry or goat curry.
		Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices.
	en.wikipedia.org /wiki/Curry (2754 words)

	Curry Powder
		Curry powder is a British invention to imitate the flavour of Indian cooking with minimal effort.
		Curry leaves are used fresh; for some recipes, the leaves should be oven-dried or toasted immediately befor usage.
		Since South Indian cuisine is dominantly vegetarian, curry leaves seldom appear in non-vegetarian food; the main applications are thin lentil or vegetable curries (sambaar) and stuffings for the crispy samosa.
	www.conknet.com /~planter/recipes/curry_powder.html (895 words)

	Curry Powder (Site not responding. Last check: 2007-10-08)
		Curry powder is in fact a blend of spices, varying according to regional preferences or traditions.
		Actually, the word curry is derived from the south Indian word curriel, which was used in the local language (Tamil) for a fish stew that had tamarind and curry leaves (which is where these leaves also get their name even in local languages).
		A tablespoonfull is sufficient for a chicken or fowl curry.
	dinnercoop.cs.cmu.edu /dinnercoop/Recipes/karen/CurryPowder.html (356 words)

	IDENTITY CRISIS: Will the real curry leaf please stand up?
		Curry leaves are to Indian cooking what Bay leaves are to the western world.
		Curry leaves are an integral part of South Indian and Sri Lankan cuisine.
		Dry roast the curry leaves, stirring frequently for about 15 minutes, until the leaves are crisp and a wonderful fl color.
	www.deliciousindia.com /Partners/Monica/june03.htm (492 words)

	Cooking with curry leaves
		We're hoping in this case, that you are asking about curry leaves, and not the imprecise, inexact, loose, inaccurate, indefinite, wooly term curry powder, which can be just about anything under the sun.
		Curry leaf is produced by the tree murraya koenigii, a relative of the citrus family, which grows throughout South Asia and Southeast Asia.
		The leaves are widely used in cooking, and often, in much the same way that bay leaves are used.
	www.ochef.com /717.htm (194 words)

	Tham Jiak: Weekend Herb Blogging – Curry Leaves (Site not responding. Last check: 2007-10-08)
		Curry leaves are featured mainly in Indian cuisines that are ubiquitous in Malaysia as the Indians are one of the three main ethnic groups in my multi-racial country.
		It was certainly special where the leaves are still clearly shown on the fried chicken, but now it is off the menu as somehow, Malaysians love the long-time hot and spicy version much better.
		Curry leaves are great to use in dal, too.
	thamjiak.blogspot.com /2005/11/weekend-herb-blogging-curry-leaves.html (1055 words)

	Curry Leaves (Site not responding. Last check: 2007-10-08)
		Although these aromatic leaves are sometimes used in Sri Lankan and Malaysian cooking, they're an integral part of south Indian cuisine and are often sold prepackaged in plastic bags at Indian markets.
		Fresh curry leaves are generally kept in plastic bags in the refrigerated section of an Indian market, although I've also seen them sitting out at room temperature.
		Whole sprigs of fresh curry leaves are often quickly fried (because they can burn in seconds) in ghee or oil with other Indian spices such as mustard seeds and cumin and then stirred into a dal.
	www.globalgourmet.com /food/special/2001/asianveg/curry.html (546 words)

	Curry Leaf Glossary Term
		By keeping the leaves connected to the branch prior to use and then only removing the leaves as needed, the flavors can be kept as fresh as possible.
		As an alternative to retain the unique flavor, the Curry Leaves can be removed and placed in an airtight bag to be refrigerated for use within several weeks or frozen to stored for longer periods of time.
		Although this plant may be confused with the Curry Plant, the Curry Leaf is larger in size, shaped differently with an lemon leaf appearance and only similar in aroma with the distinctive curry aroma.
	www.recipetips.com /glossary-term/t--38334/curry-leaf.asp (176 words)

	Curry Powder - Allrecipes
		Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads.
		"Curry powder" as we know it was a British invention, not an Indian one, intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending, roasting and grinding spices for every dish prepared.
		Curry is a key element of South and Southeast Asian, Caribbean, Japanese, English and Australian cooking.
	allrecipes.com /howto/curry-powder/detail.aspx (494 words)

	: curry leaves Indian Food & Andhra Recipes from Sailu’s Kitchen (Site not responding. Last check: 2007-10-08)
		Prepared from a batter of besan (bengal gram flour), rice flour, onions, curry leaves and green chillis, Pakodas are deep fried till they attain a beautiful golden brown color.
		This healthy low calorie chutney has a sweet-tart flavor with a subtle spice taste and the key to this chutney is the use of fresh curry leaves.
		The spice level of the curry is high due to the use of fl pepper and chilli powder.
	www.sailusfood.com /tag/curry_leaves (1424 words)

	Curry. A guide to curries and definition of curry
		Curry powder available in the supermarket is not a single spice but a blend of spice.
		A ‘dry’ curry simply means that there is less liquid involved in the cooking process than you would normally associate with a curry.
		Many dishes in America call for curry powder, which is actually a blend of spices (mainly garam masala) that is mixed with coriander powder and turmeric.
	www.indianfoodsco.com /Classes/Curry.htm (558 words)

	Beef Pepper Curry
		Technically it is a little complicated and demands the use of fresh lemongrass and fresh curry leaves but when staged cooked everything falls into place with the final stage of the cooking taking only circa 15 minutes.
		This is a rich 'rounded' curry which benefits from a fairly intense red wine: we suggest an Irancy from Northern Burgundy, France.
		Under a medium heat, add the salt, the ground turmeric, the finely sliced lemongrass and the curry leaves, stir well and cook for a few seconds.
	www.nomoredairy.com /BeefPepperCurry.htm (735 words)

	Spice Pages: Curry leaves (Murraya/Chalcas koenigii)
		The curry tree is native to India; today, it is found wild or become wild again, almost everywhere in the Indian subcontinent excluding the higher levels of the Himalayas.
		Sri Lankan cooks often use aromatic spices native to the island (cinnamon, cardamom) and fresh leaves (curry leaves, Pandanus leaves and lemon grass; the latter two are not in common use in India).
		In Burma, however, a completely different definition of “curry” is in use: Burmese “curries” owe their flavour to a fried paste of ground onions and other spices (see onion for details).
	www.uni-graz.at /~katzer/engl/Murr_koe.html (1423 words)

	BULLS: Bulls Re-Sign Curry, Complete Sign-and-Trade with Knicks
		Curry leaves Chicago holding career averages of 11.8 ppg and 4.9 rpg in 23.1 mpg, while shooting.529 from the floor and.671 from the free throw line.
		Last season with the Bulls, Curry averaged a careeer-high 16.1 ppg and 5.4 rpg in 28.7 mpg in 63 games before an irregular heart beat on March 30 sidelined him for the remainder of the season.
		Davis is an 11-year veteran of the NBA and has appeared in 859 career games, including 485 starts, and has averaged 10.3 ppg, 7.6 rpg, 1.2 apg and 1.00 bpg, while shooting.448 from the floor.
	www.nba.com /bulls/news/curry_traded_051004.html (644 words)

	Indian Curry Leaves - Garden Sources Forum - GardenWeb
		The leaves of this plant are used in southern Indian cooking.
		They are called curry leaves or kari leaves and are bright green with a bitter/sour taste and a distinctive odor.
		They have fresh and dried curry leaves but the dried leaves do not have the strong flavor of the fresh and more must be used when frying.
	forums.gardenweb.com /forums/load/sources/msg0219510420166.html?/... (4503 words)

	iShopIndian.com :: Groceries :: Spices :: Fresh Curry Leaves
		Curry leaves originate from the Kari tree of Southwest Asia.
		They are mainly used as an aromatic and flavoring for most curries and soups.
		When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp.
	www.ishopindian.com /shop/catalog/Fresh-Curry-Leaves-p-22534.html (64 words)

	: curry leaves Indian Food & Andhra Recipes from Sailu’s Kitchen (Site not responding. Last check: 2007-10-08)
		Today’s recipe is curry leaves spiced powder called Karivepaaku Podi or Karepaaku Podi, made from curry leaves, lentils and spices which are roasted and ground to a coarse powder with tamarind giving it an aromatic, earthy, tangy flavor.
		Take a spoonful of the prepared podi and mix it with hot steamed rice and ghee and one bite into a mudda (ball) of this mixed rice, you are assured of a trip to heaven.
		For a deeper curry leaf flavor you can increase the quantity of curry leaves by half a cup.
	www.sailusfood.com /tag/curry-leaves (585 words)

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