Curry Leaves are my herb pick of the month. Especially after returning from the most amazing trip, and culinary adventure to Indonesia. Here we were spoilt rotten by Mem’s family being pampered and eating the best food for almost a whole month! We came back with a suitcase of treasures and ingredients. Two items I’m so glad we have with us to fight off Indonesian eating withdrawal complaints; a delicious jar of sambal (not like the jarred stuff you buy here), and the most amazing shredded dried fish ‘gold dust’ (my title). Now these two items may not be for everyone, searing hot sambal and smelly dried fish flakes, with toasted coconut, shredded kaffir lime and chilli? Maybe not for everyone but, heaven for me :D Sprinkle this on eggs, rice and veg and you’ll/I’ll be happy.
So here I’ve tried to recreate a dish we had, with toasted coconut as well. Here it’s sweetened with honey and coconut sugar. A simple recipe but really effective and flavourful thanks to the powerful natural aroma of the curry leaves and the sweetness of the coconut.
And just so you know curry leaves, like all herbs and spices are also very good for you. So you see, flavour and health go hand in hand —Kali
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