I am fascinated and particularly drawn to the flavors of curry leaves. I find both their flavor and aroma intriguing and captivating. I note toasty, tar, peppery, earthy, buttery notes, with green grassy undertones, though truly with words I am unable to describe their full depths and characteristics. Fortunately, I am able to capture and highlight these aromatic leaves in several forms. Most recently, we made a sauce with skim milk infused with curry leaves and enriched with white chocolate. Why the white chocolate? I am not quite sure, though in my own mind and palate I find the rich sweetness of the chocolate a great vehicle for rounding out the intense flavors of the curry leaves. Today, we paired this new sauce with sautéed rock shrimp, butternut squash relish, and chufa nuts, fresh and dried.
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