How To Fry Herbs | Video Recipe The Feedfeed
How To Fry Herbs
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A Note From feedfeed

Learn how to fry herbs with our test kitchen manager Rachel Gurjar

Here she demonstrates this technique with curry leaves, which make the perfect garnish for a Lime and Curry Leaf Posset with a Peanut Crumble

Details

Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe

  • 2 1/ 4 cups heavy cream
  • 3/ 4 cup granulated sugar
  • 8 fresh curry leaves, bruised
  • 5 tablespoons lime juice
  • Peanut crumble, recipe below
  • Curry leaves, fried, for garnish (optional)

Method

  • Step 1

    In a medium saucepan, bring cream and sugar to a boil over medium-high heat, stirring constantly to dissolve the sugar, about 2 minutes. Remove from the heat and add bruised curry leaves. Steep for 12 minutes.

  • Step 2

    Remove the curry leaves with a slotted spoon, then return to pot to a boil, stirring constantly for 3 minutes, adjusting heat as needed to prevent boiling over.

  • Step 3

    Remove from heat, then stir in lime juice and cool for 10 minutes.

  • Step 4

    Stir again and divide mixture between 4 (8-ounce) small glasses or ramekins. Cover and chill until set, at least 4 hours or overnight.

  • Step 5

    To serve, scoop 2 tablespoons of crumble onto the posset and garnish with fried curry leaves.

Peanut Crumble

  • 1/ 2 cup unsalted roasted peanuts
  • 1/ 2 cup all-purpose flour
  • 1/ 4 cup light brown sugar
  • 3 tablespoons unsalted butter
  • 1/ 2 kosher salt

Peanut Crumble

Method

  • Step 1

    In a food processor, pulse peanuts until coarse. Add to a bowl with the flour, sugar, butter and salt, then rub until all the butter is coated with flour. (It should feel like a streusel topping!)

  • Step 2

    Add the mixture to a skillet over medium heat and cook without stirring for 4 minutes to begin browning the crumble. Stir, then keep cooking, stirring occasionally until golden brown, about 4 minutes more. Transfer to a sheet pan to cool completely. (It will not be crunchy until it cools.) Make about 1½ cups.