I've just been crumbling the dried leaves in when I make a curry - at the same time as I throw in the mustard seed, and they kind of vanish in. Their taste is mild, but I can definitely taste them, and the flavour seems to deepen the next few days after I've made the dish.
Maybe I'm supposed to take the fresh leaves out, like bay leaves? I've got Madhur Jaffrey's Ultimate Curry Bible, and she doesn't say to take the leaves out, but maybe that's obvious?
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timeasmymeasure
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Date: 2012-11-11 07:43 am (UTC)Maybe I'm supposed to take the fresh leaves out, like bay leaves? I've got Madhur Jaffrey's Ultimate Curry Bible, and she doesn't say to take the leaves out, but maybe that's obvious?