|My pot-grown turmeric (above & below) and the plants in my mother's garden|
I don't know how many of you reading this post use the leaves in cooking. It was only after I'd seen Malaysian chefs on Food Safari using the leaves in beef rendang that I started using them. In chicken, pork, lamb, fish, and now even in dal and vegetable dishes. Turmeric leaves have a refreshing smell and half a leaf is enough for curry cooked for eight! And in a dish like rendang the addition of lime leaves (kaffir) make the flavours even more tempting!
|The leaves from my pots and the bloom|
Looking up online I did find quite a few Indian and South-east Asian recipes using these leaves. Maybe I'll replicate them in a future post. First on the list will be fish wrapped in turmeric leaves and baked on hot coals. I'd love to read about how you use these leaves here in my comments section or on my Facebook page. Thank you for stopping by today.