The curry tree (Murraya koenigii) is a small tropical tree native to the Indian subcontinent. Its leaves — commonly called curry leaves — are used as a fresh herb in South and South-East Asian cooking, prized for their distinctive citrusy, slightly nutty aroma that is released when the leaves are fried in oil or ghee.
Despite the name, curry leaves are unrelated to curry powder. They are a foundational ingredient in South Indian, Sri Lankan, and Malaysian cuisines, used in dals, curries, chutneys, and rice dishes. The flavour does not survive drying well, so fresh leaves are strongly preferred.
Curry trees grow well in Australia’s warmer climates and are commonly found in home gardens, particularly in areas with large South Asian communities. Fresh curry leaves are available in Asian grocers and increasingly in mainstream supermarkets.
How it's produced
Curry trees are evergreen in tropical and subtropical climates, growing to around four to six metres tall. They are propagated from seed or suckers and begin producing harvestable leaves within one to two years. The trees prefer warm conditions, full sun, and well-drained soil, and are sensitive to frost.
Leaves are harvested by hand, typically by picking entire sprigs from the branches. In commercial production in India, Sri Lanka, and parts of South-East Asia, trees are pruned regularly to encourage bushy growth and fresh leaf production. The leaves are bundled and sold fresh, as their flavour diminishes significantly when dried. In Australia, small-scale growers in Queensland and northern New South Wales supply the domestic market.
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