It's true: Madhur Jaffrey really did come into the office and tell me that.
Though I had read online that fresh curry leaves can be frozen—and had found a tip on our Hotline for easily drying them in the microwave—the most famous writer of Indian cookbooks advised me against it, explaining that the leaves lose their almost unbelievable fragrance and potency when their fresh state is altered.
I had little choice but to follow Jaffrey's commandment.
So with 10 days (this is according to the people at Kalustyan's who had sold them to me) to use up approximately 35 fresh curry leaves, I went to work:
That was it! I had used up all of my curry leaves (I try to make Madhur proud, you know?), eaten a lot of cabbage, and fed the Food52 staff spicy cookies.
So now I can safely say I'm ready for my next bag.
Curry Leaf Shortbread with Peanuts and Grapefruit
Makes about 2 dozen
2 cups all-purpose flour
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup coconut palm sugar (feel free to substitute another kind of sugar in its place)
1 tablespoon grapefruit zest (from 1 large grapefruit)
1 tablespoon minced fresh curry leaves
1/4 teaspoon ground cardamom
2 handfuls roughly chopped salted peanuts
Demerara sugar, for sprinkling
What would you have done with so many curry leaves? Tell me in the comments!