Curry Leaves, Garlic, Ginger and Red Chilli

THIS ADDS AN AMAZING SOUTH INDIAN FLAVOUR AND HEAT TO ANY DISH. USE TO GARNISH ANY LENTIL- OR DHAL-BASED DISH, RICE OR CHARRED AND ROASTED VEGETABLES.

MAKES 5–6 TABLESPOONS
PREPARATION TIME: ABOUT 8–10 MINUTES
COOKING TIME: ABOUT 2–4 MINUTES

FRESH

8 fresh curry leaves

5cm piece ginger, peeled and cut into julienne

3–4 garlic cloves, very thinly sliced

1 whole large red or green chilli, seeded (optional), and very thinly sliced

PANTRY/LARDER

2 tablespoons oil

1. Heat the oil in a small frying pan over a low–medium heat.

2. Add the curry leaves, then the ginger and fry for 20 seconds. Lower the heat slightly and add the garlic and chilli. Stir-fry until golden, crisp and slightly singed. This can be stored in an airtight container for 1–2 days, but do not place in the fridge.