Curry Leaves (Daun Salam Koja, Daun Temurui, Daun Kari)

Thou curry leaves are used in some Indonesian cooking, these leaves aren’t that popular as other herb leaves such as kaffir lime, lemon basil, pandan and turmeric leaves. Β In Indonesia, Aceh culinary has used curry leaves more than other regions since this province has heavily influenced from Indian cooking. By saying heavily, it’s truly similar. An Acehnese dish was named korma just like korma in Indian food. In Central Java (Semarang), these leaves are known as kara keling (this info was added on February 27, 2012)

In Southeast Asian countries, Malaysian foods also apply these leaves while in Cambodia there is a soured soup dish called Maju Krueng. This dish is used curry leaves by toasting in open flame or roasting to a crunch and crushed them into the soup.

For those who are into Ayurvedic medication, curry leaves are much valued as an anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves also contain iron.

Some idea for cooking with curry leaves:
Mackerel Curry-Aceh Style (Gulai Ikan Kembung Khas Aceh)
Kari Deli with Roti Jala (Beef Curry-Deli Style with Net Flatbread)
Yellow Acar Macakerl (Acar Kuning Ikan Kembung)

About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.