With proper storage, they can last up to a year. Here’s everything you need to know about makrut lime leaves so you can start ...

Also known as Kaffir leaves, Makrut lime leaves are traditionally used throughout Southeast Asian cooking, particularly in ...

There are an embarrassingly large number of fried-chicken recipes in my home-cooking repertoire ... although two hours is better. Kaffir lime leaves come in pairs - you need four to six pairs ...

Heat a wok over a high flame and when it’s hot, add the cooking oil. Put the kaffir lime leaves in the wok and stir-fry until they darken slightly (about 15 seconds), then put them in a bowl.

Save this recipe for later Add recipes to your saved ... Add the cumin, turmeric, paprika (or cayenne), salt, lemongrass, lime leaves and chilli. Mix to combine, then add the nuts and seeds.

To make the sauce, heat the oil in a saucepan over a medium heat. Add the shallots, ginger, garlic and lime leaves. Cook for 8–10 minutes, or until softened, stirring regularly. Stir in the ...

Once ghee has melted, add mustard seeds and cook until they crackle, 20 seconds. Stir in split urad lentils and curry leaves ... chopped cilantro and lime juice.