Curry leaf vinegar from Leaf: Lettuce, Greens, Herbs, Weeds: 120 Recipes That Celebrate Varied, Versatile Leaves (page 32) by Catherine Phipps

  • curry leaves
  • coconut vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rice vinegar for coconut vinegar. Vinegar must sit for 4 to 6 weeks before using.

  • mjes on October 17, 2019

    The previous note is erroneous. This is best used within days not weeks and can be used after a few hours. I started in the morning to use for supper soup. This is an excellent way to use your coconut vinegar that actually shows off the vinegar. And it prolongs the usefulness of fresh curry leaves if you don't freeze them. Note this uses coconut vinegar (available online) NOT coconut infused apple vinegar.

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