Step 1

Buy leaves that are a bright, dark green color. Find fresh curry leaves in the produce section of Asian or Indian markets. You can often find them online, too, just be aware that long shipping times could affect the flavor and vibrancy of the leaves. Avoid leaves that are browning or discolored, as they will probably have a bitter flavor that won’t taste good.Tip: If you can’t find fresh curry leaves, substitute dried curry leaves in their place. Just use about 1.5 times as many dried curry leaves as you would fresh.

Step 2

Remove the curry leaves from the stems and rinse them in cool water. To remove the leaves from the stem, simply pluck them off with your thumb and forefinger. Run the leaves under a gentle stream of water and pat them dry with a paper towel. Most dishes call for about 8 to 10 curry leaves, though always follow the recipe to ensure your dish will be flavored properly.Wrap unused leaves in a damp paper towel and keep them in the fridge. They won’t last for more than a week, so try to use them before they go bad.

Step 3

Heat 1 to 2 US tbsp (15 to 30 mL) of cooking oil over medium-high heat. Use whichever cooking oil or alternative you prefer: avocado oil, olive oil, coconut oil, grapeseed oil, ghee, and other options will all work to cook the curry leaves. Heat up your choice of oil for 30 to 60 seconds until it’s hot.To test if the oil is hot, get some water on your fingertips and flick a few drops into the pan. If the water sizzles, the oil is hot. If the water doesn’t sizzle, it needs more time.

Step 4

Sauté the curry leaves for 3 to 5 minutes until they’re crisp. Once the oil is hot, add the 8 to 10 curry leaves to the pan. Cook them for 3 to 5 minutes, or until they’ve softened and start to crisp at the edges. Stir them with a wooden spoon from time to time to keep them from burning.If the leaves do start to burn, lower the heat to medium.

Step 5

Cook the rest of your dish with the curry leaves to infuse it with flavor. There are 2 options as to how to use your curry leaves. Pour them and the oil over top of a finished dish, or add them to the base of a dish and keep cooking from that point with the leaves incorporated. If you want the entire dish to be infused with the flavor of the curry leaves, just add your other ingredients right to the pan and keep cooking.If you need to transfer your leaves to a bigger dish, use a hot pad or dishtowel to handle the hot pan so you don’t burn yourself.

Step 6

Set the sautéd leaves to the side to use as a finishing seasoning. If you’d rather use the curry leaves as an accompaniment to your dish rather than tasting the flavor throughout the entire thing, simply remove the pan from the heat and set it to the side once the leaves are sautéd. Make the rest of your dish as you normally would; once it’s done, add the leaves and oil to the dish and enjoy.Soups, rice dishes, curries, slices of bread, yogurts, and other dishes are all great options to top with sautéd curry leaves.