Curry leaves (murraya koenigii) have a subtly citrusy, nutty aroma that doesn't taste or smell anything like curry. They are widely used in southern and western India, Sri Lanka and South East Asia. Try curry leaves in coconut chutney, with chile and ginger in simple seafood dishes, fiery south Indian curries and, fried crisp, as a last second garnish on South East Asian soups.
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