Off-topic Post @ Curry Leaves (apologies) .... Qstn(1)

[Guest guest]

To All,

 

My apologies for posting off-topic, but I don't know where else to go

to get the answer to my question. (I promise I won't do it often.)

 

I have a couple reciepes I want to try. They are South Indian, and

they call for curry leaves. Now I just happen to have a curry plant

growing in my garden (it's really a hardy little bugger -- survived

temps in the teens this year), but the one and only time I ever used

it for cooking it was a disaster. As I recall, I was just doing a

vegetable masala and thought I'd throw a few in and see how it went.

I picked a few sprigs, threw them in the pan with the hot ghee,

cooked-up the veggies and when it was all done it was SO BITTER I had

to throw it all out.

 

So, what did I do wrong? Do they have to be picked when new; should

they not be fried too long; what?

 

If anyone can help I would appreciate it.

 

Chris