New to curry leaves? We'll tell you where to start.
. Avoid parched, darkening, or wet-looking leaves and keep them away from heat and moisture whenever possible. I refrigerate them in resealable plastic bags, sandwiched between paper towels to maintain the ideal freshness and texture. They’ll stay good for about a week. In a pinch, you could use dried or frozen leaves, but neither is a real-deal fill-in for the the fresh variety.
And it is worth noting that while curry leaves are a huge part of South Indian cooking, they are not seen nearly as often in North Indian cuisine—the world of paneer, tandoori chicken, and naan that represents much of the food you'll find at Indian restaurants in the United States. That’s partly why they haven’t entered America’s culinary vocabulary in a meaningful way unlike, say, ghee or turmeric.
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