FOUR ways with...

1 FRY with spices for a flavour boost. Heat 1 tablespoon vegetable oil in a sauté pan. Add 6 stems curry leaves, 2 tiny crushed dried chillies, ½ teaspoon each cumin and black mustard seeds and sizzle for 30 seconds. Add 1 thinly sliced clove garlic and sizzle for 1 minute. Pour over dahl, rice or meat.

2 GRIND to a paste with garlic, ginger and oil, freeze in ice cube trays and use to flavour curries.

3 TOAST leaves in a dry pan until they curl. Use as is, or crush to a powder.

4 LEAVE curry leaves in dishes; I find they give a visual clue to a meal.