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All reviews about Dried Curry Leaves from Uttarakhand
Translated from French
Response from Table Indienne
Hello Isabelle, thank you so much for your feedback and for your 4-star rating! We’re delighted that the curry leaves are adding flavor to your curries. Good news: they’re perfectly edible! If they seemed a bit unappetizing to you, it’s probably because they simmered in the sauce, where they soften. The trick is to fry them for a few seconds in very hot oil or ghee (the “tadka”). They become slightly crispy, and you can enjoy them with the dish. Keep a close eye on them—they brown quickly. Another option: pour this tadka over your curry at the end of cooking to keep them crispy. And if you’d rather not bite into them, you can crumble them finely into your spices, or remove them with a slotted spoon after sautéing them: the aroma will remain in the oil. Happy cooking, and see you soon! The Table Indienne Team