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Very nice dish. Loved it.

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Chef Smig52 December 23, 2013

Ohhhhhhhhhhhhhhhh M'gawd. I was so pleasantly surprised by this dish that I couldn't shuddup about it. Oh sure, I managed large forkfuls between utterings, but honestly, this rice turned out to be one of my favorites of all time, just behind Chinese fried rice (and that's a tough one to beat.) Still, curry leaf rice is going straight into my Encore cookbook where I save the best of the best. This was my first curry leaf experience, by the way, and I'm happy to report it is the beginning of a long and loving relationship. I served it with Indian Chicken in White Gravy (Safed Murgh - Curry) and a salad with Curry Vinaigrette. Just devine! Thank you, Kathy, for a lovely recipe. *** ETA: The last time I made this was with brown jasmine rice (Trader Joe's) and it was STUNNING. I can't believe I actually loved it just as much as when using not-quite-as-healthy white rice! My husband is also a huge fan of this dish. LOVE it!

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Sandi (From CA) May 18, 2010

This was a delightful rice recipe and one I am sure to return to. For dietary reasons, I did cut back on the salt and oil substantially without a problem. Used the full 1/2 tsp garam masala and like another reviewer omitted the bread crumbs. Thank you Kathy228 for sharing the recipe.

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BonnieZ December 05, 2007

Awesome. I picked up a packet of curry leaves at the grocer and was looking to put it too a good use. I find it's flavor gets lost in curries sometimes. But it really stood out great in this. I left out the breadcrumbs. This was great with a simple veg curry.

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RecipeTsarina January 26, 2006
Curry Leaf Rice