Curry leaves are an essential ingredient in many Indian & most Sri Lankan curries, and their unique aroma is one of the distinctive smells of a trip to South India. Their flavour is earthy, nutty and smoky, and it is quite strong, but they are used for their aromatic qualities as much as their taste. Frying them off in a little bit of hot oil before adding other spices and ingredients will add extra depth of flavour to your dish. They are very good added to the mixture for onion bhaji or pakoras.