Curry leaves are a natural flavouring wonder food with a number of important health benefits. Popularly known as Kadi Patta, they make your food tasty and healthy too.
They are a rich source of anti-oxidants and help regulate many other body functions. You can easily spot them in almost all south Indian and coastal regional cuisines of India.
Their health benefit is commonly overlooks but they are a rich source of iron and folic acid. These leaves increase the ability of the body to absorb iron and use it. There is a popular home remedy for anaemia patients to consume one date with two curry leaves on empty stomach everyday morning.
Another benefit is the leaf’s ability to protect the liver from damage by oxidative stress from eating a lot of junk foods. The most common application for curry leaves is to use it as a tempering for curries and stews.
The fibrous nature of the curry leaves also helps in maintaining the blood sugar levels. Also, consuming curry leaves helps to keep the heart healthy by controlling the cholesterol level. They help and promote the HDL (good cholesterol) and in turn keep the heart healthy.
Apart from the above benefits, curry leaves also help in digestion as they have a laxative property and fibrous nature. One very important health benefit of curry leaves, which I have commonly heard, is their role in making skin and hair healthier. They help in maintaining healthy skin by keeping skin infections at bay. They are also effective in treating damaged hair, adding bounce to limp hair, strengthening the shaft of the hair. These leaves also treat dandruff due to their anti-fungal and anti-bacterial properties.
Note: to strengthen your hair and fight dandruff, add the juice of Kadi Patta to 100ml of coconut oil and heat this oil till it turns black and apply it to your scalp regularly.
So the next time you come across these tiny leaves do not move them aside in your plate, instead consume them to get all the health benefits. I always try and associate my food and ingredients with their healthy aspect and try and make people know about them so that they can benefit the most out of the food they commonly avoid eating.
Curry Leaf Shrimps
Ingredients
Shrimps 500g
Curry leaves, chop 3-4 sprigs
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Kashmiri chili powder ½ tsp
Lemon juice 1 tbsp
Red chili whole 2-3 no
Black pepper powder to taste (optional)
Salt to taste
Oil 2 tbsp
Mustard seeds ½ tsp
Garnish
Curry leaves 2-3 sprigs
Method
Wash, peel and devein the shrimps and keep aside.
Marinate the shrimps with chopped curry leaves, ginger and garlic, lemon juice and salt, pepper, red chili.
Refrigerate the shrimps so that the marinade seeps well into the shrimps.
Heat coconut oil in a heavy bottom pan and add mustard seeds, followed by some curry leaves.
The curry leaves will turn bright green immediately, then add the marinated shrimps and stir fry over medium heat.
Add moisture if the shrimps stick to the pan.
Toss the shrimps into the pan and cook them evenly.
Once the shrimps are almost cooked adjust the consistency and sprinkle some lemon juice.
Garnish with fried curry leaf sprig and serve hot with choice of bread or rice.
* Chef Tarun Kapoor,
Culinary Mastermind, USA. He may be contacted at [email protected]
Curry Leaf Shrimps. Photo by the author
