by pauljoseph
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pauljoseph's Notes:
Expand5.291 ounces Fresh Ginger Ask a question about this ingredient
5.291 ozs ounces Shallots Ask a question about this ingredient
2 pieces Green chilly Ask a question about this ingredient
2 sprigs Curry leaves (optional) Ask a question about this ingredient
2 teaspoons Coconut oil Ask a question about this ingredient
1 teaspoon Coriander powder Ask a question about this ingredient
1 teaspoon Chilly powder Ask a question about this ingredient
2 teaspoons ripe tamarind pulp Ask a question about this ingredient
1/2 cup Water Ask a question about this ingredient
1/2 teaspoon Mustard seeds Ask a question about this ingredient
2 pieces Dry red chili Ask a question about this ingredient
1/4 cup Molasses syrup Ask a question about this ingredient
1/4 teaspoon Turmeric powder Ask a question about this ingredient
Mince ginger, shallots, and green chilly fine
Ask a question about this stepSoak the tamarind pulp in water
Ask a question about this stepHeat oil in a heavy pan, add the mustard seeds, when it splutters add the red chili, curry leaves, then the minced ingredients(ginger, shallots and green chili), fry on low flame till light brown, remove from flame
Ask a question about this stepAdd chili powder, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice , and the molasses syrup
Ask a question about this stepSimmer till oil separates and the curry gets a saucy consistency, taste for salt
Ask a question about this stepI found them at my Asian grocer. You can also order good dry ones online at such places as Savory Spice:
http://www.savoryspiceshop.com/
Curry leaf http://en.wikipedia.org/wiki/Curry_Tree Jungle Jeff few of my friends live in Vermont I can find from them where they get fresh curry leaf and let you know soon
I am also interested in knowing more about the species, too. pauljoseph has some pretty amazing photos on his picasa site illustrating ingredients; we are really lucky to have you pauljoseph! A drive to Portland or certainly Boston you can find fresh curry, if you can't get someone to special order them for you. I have found that fresh curry leaves freeze pretty well. Have you noticed we can't get kaffir lime leaves anymore? I have a few left in my freezer. I hope the ban in the U.S. will be lifted soon.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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Where does one buy fresh Curry Leaves? I live in Maine and have never seen them, even in Asian markets. Also, is there a more definitive botanical name, as Bangladeshi Curry Leaf is a compound leaf from a tree or woody shrub, whereas Sri Lankan Curry Leaf is a single leaf radiating from a central whirl from a plant. And then again a friend gave me a sprig of her curry leaf that looked like sprigs of small sage! - Jungle Jeff