Ingredients · Herbs & spices
Curry leaves
Glossy South Asian leaves with a nutty citrus perfume. Not the same as curry powder.
In the air fryer. Chop into fillings or temper in oil first; whole leaves crisp but can taste woody if left large.
Nutrition
Typical values per 100g raw
108kcal
- Protein
- 6g
- Fat
- 1g
- Carbs
- 19g
- Fiber
- 6g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
India and Sri Lanka; bloomed in hot oil for tadka and cutlets.
Herbal & culinary notes
Culinary aromatic in South Asian cooking traditions. Leaves are food, not a supplement.
How to store
Fridge in a bag a week, or freeze flat. Dried leaves lose perfume fast.
Food safety
Wash; strip from tough rachis if needed. Discard moldy leaves.
Food hazards
Not the same as bay or curry powder. Fibrous stems can be unpleasant if left whole.
Recipes using Curry leaves
Sri Lankan · 380°F · 12 min
Air Fryer Sri Lankan Fish Cutlets
Classic round Sri Lankan fish cutlets: spiced fish-potato filling, dipped in a thin flour batter, rolled in breadcrumbs, then air-fried until deep gold.
Sri Lankan · 380°F · 20 min
Air Fryer Sri Lankan Black Pepper Chicken
Peppery roasted chicken with curry leaves and coconut notes. Bold Sri Lankan heat from the basket.