Curry leaves are extensively used in Southern India and Sri Lanka. In researching this spice, I have found there is a curry leaf plant and a curry leaf tree! Obviously two completely different species and not to be confused. Apparently neither will grow well in any cool climate, but the curry leaf plant may be worth a try in the southern states, provided it is kept sheltered and wintered indoors.

Curry powder is a British invention that was made to imitate the flavor of Indian cooking with minimal effort. A typical curry powder derives its taste mainly from roasted cumin, roasted coriander, black pepper, chiles and roasted fenugreek. Additionally, ginger, lentil flour, salt and sweet spices (cinnamon, cloves and green cardamom) are frequently added. The yellow color is from turmeric.

In Indian cuisines, curry leaves are used fresh. For some recipes, the leaves should be oven-dried or toasted immediately befor usage. Another common technique is short frying in butter or oil (see ajwain for this procedure) .

In Sri Lanka, the delicious chicken and beef curries are flavored with curry leaves; the leaves are furthermore used for kottu roti, vegetables and sliced bread which are quickly fried together. Sri Lankan cooking is very hot and pungent due to almost excessive use of chiles, but also very aromatic.

Curry leaves may be kept in the refrigerator for some time, but are better kept frozen; do not remove them from the branches before usage!

Helichrysum angustifolium (and related species), the Curry Plant, is NOT a substitute for Murraya koenigii, the Curry Leaf Tree, nor is it a substitute for curry powder, nor an ingredient of curry powders. At best, you will get a very faint hint of curry-like flavor when Curry Plant is used to flavor rice dishes etc but really the flavor is so faint, it's not worth bothering with for cooking. It is a silvery-grey shrub.

The Curry Leaf Tree is not a substitute for curry powders either, but is often one of the herbs used in curry blends, and the flavor is much better than that of Curry Plant, though it is seldom used alone as a flavoring agent.

The Helichrysum italicum, the Curry Leaf Plant, is a beautiful silver-colored plant with lovely scented flowers that should be harvested in bud. It is not the type for cooking, but is a beautiful perennial plant, excellent in dried arrangements.

SOURCES FOR CURRY LEAF PLANT:

Logees (logees.com) has curry leaf plants in 2.5" pot for $8.95
Tropical Trees (troptrees.com) has curry leaf plant for $15
pctgardens has it in 5.5" square pots (12-16inches tall) 1 plant-$10.00; 2 plants-$18.00; 4 plants-$34.00;

Having said all that, I would recommend getting a Curry Leaf Plant just for the beauty of it and purchase any brand of curry powder for your cooking needs.

The following recipe is for Curried Goat. I have personally had this in Jamaica and it is delicious!

Jamaican Curried Goat
Recipe courtesy Walter Staib, Beaches and Sandals Resort, Jamaica

Recipe Summary

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Inactive Prep Time: 8 minutes
Yield: 8 servings

1 cup curry powder
3 large sprigs thyme
3 scotch bonnet peppers, finely chopped
2 onions, diced
1 bunch scallions, diced
Salt and freshly ground black pepper
4 pounds goat meat, bone in
1/2 cup chopped fresh garlic
1 carrot, diced
2 tomatoes, diced
1 pound potatoes, diced
1/2 cup chopped ginger
3 quarts chicken stock

To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.

Remove the goat meat from the marinade. Reserve leftover marinade.

In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.