1.   And grouper or monkfish, which some say have lobster-like taste, would replace lobster in a roasted presentation with fresh curry leaves.

2.   As you are eating, discard curry leaves as you come across them.

3.   Add curry leaves and mustard seeds.

4.   Add the onion, tomatoes and curry leaves or cilantro, and cook, stirring, over medium heat until the vegetables soften.

5.   Drop in curry leaves, then stir in tomatoes.

6.   For soup, I combined curry leaves with a few slow-roasted tomatoes and onions, a little water and a pinch of cumin.

7.   Fresh curry leaves are available at Indian markets.

8.   I served them as a base for coriander chicken, a braised dish seasoned with coriander seed, curry leaves, spices, coconut milk and fresh cilantro.

9.   Made of split peas, they are spiced with red and green chilies, ginger, coriander, curry leaves, cumin, basil, onion and salt.

10.   Mrs. Jayasinghe stirred in cardamom, cloves, cinnamon, curry leaves and rampee.