Use Curry Leaves in the same way you use bay leaves, but unlike bay leaves these leaves are softer and you do not need to remove before serving. Curry Leaves are traditionally toasted in oil ibefore other ingredients are added. As they are slowly cooked in this manner the volatile flavors and aroma are released. In addition to curries, Curry Leaves are often added to fish, lamb, lentil broths, vegetable, and rice dishes.
Curry Leaves work well in combition with cardamom, chili powder, cilantro, coconut, cumin, fenugreek, garlic, mustard, pepper and turmeric.