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Curry leaves (Murraya koenigii), sold through online nurseries, pack all the flavour of Malaysian and Sri Lankan curries into their foliage.
I like to throw it in rice and curries, into spiced custards, even into granola.
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This means moulding rice and curry into neat boluses and conveying them efficiently into your mouth.
It also seems clear that Randolph's arrival has sent Curry into a funk.
If you've ever been caught spooning last night's takeaway curry into your mouth at 8am, then you'll know the feeling of shame of being found eating the "wrong thing" at the wrong time.
African slaves weren't the only people who came to the Caribbean as laborers; so did Indians, who put the curry into Trinidadian roti and who have forged their own Indo-Caribbean hybrids.
Divide the rice and curry into bowls, and serve hot.
The slimy batter was uncooked, so I used it as a caveman utensil to shovel the curry into my mouth.
Ladle the curry into individual serving dishes.
Divide the curry into three containers and refrigerate it.
Pour the curry into a large serving bowl.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com