How to make Crispy Garlic, Crispy Sage and Crispy Curry Leaves

Crispy herbs and garlic are good to strew over all kinds of dishes.

Use crispy garlic to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage likewise.

Browse all of our How To posts here and here, and Garlic recipes here and here. Find some inspiration in our Autumn recipes here and here.

How to make Crispy Garlic, Crispy Sage and Crispy Curry Leaves

Truly it is quite easy. Heat about a Tblspn olive oil in a pan over medium heat, and then cook slivers of garlic for 30 seconds until golden.

Likewise for sage leaves. Heat a Tblspn of oil over a medium heat and fry the sage leaves for about 1 minute until crisp and translucent. They will splatter, so be careful.

You can dry roast curry leaves too, until crisp, and use in the same way.

Drain both on absorbent paper and scatter over your soup, mash or vegetables. You can pre-cook some to use later.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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