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 ...

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.

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 ...

Add the prawns, and allow them to cook in the broth for ... the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste.

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.

Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon ...

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.

Add quite a bit of sugar and cook to a light syrup to make a cordial ... 1 sliced red or green chilli including the seeds, and 5 lime leaves — for me a leaf is a double as each leaf is ...