Article & Recipes: Curry leaves lend powerful aroma to Indian cooking
An article about curry leaves.
To preserve the fresh leaves, if you must, Bladholm recommends grinding them in a food processor while they still have their volatile oils. She adds a little garlic and some olive oil and freezes the paste in 1- to 2-tablespoon amounts.
Cooking with curry leaves ... Roasted cashews and curry leaves ... Yellow split pea dal with curry leaves
Recipes: Eat your greens
We have stolen Tasmania's summer.
I don't know about [your homegrown tomatoes], but if I picked mine tomorrow they'd be little rock-solid balls of tart green acid without a single blush to their cheeks.
And with our summer seemingly gone walkabout to the mainland, I doubt they'll ever come good.
Green tomato pickle ... Green tomato frittata ... Fried green tomatoes ... Chiang Mai pork and tomato relish
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