Nature’s spicy aromat

Mervyn Srimulu has taken the humble curry leaf, commonly used in curries one step further.

By creating his own, one of a kind, curry leaf paste the Stanger resident has given this traditional ingredient a whole new look.

While going through a difficult patch in his life and struggling financially, Srimulu decided to start the new business venture.

He sources his curry leaves from local people who have their own curry leaf bushes at home.

He washes, dries and grinds the leaves himself adding a few more enhancing ingredients and blending them into a paste.

Traditional curries ask for fresh curry leaves, that you fish out before serving.

With the curry leaf paste there are no leaves to remove, making this method more convenient and, according to Srimulu, much tastier.

“By grinding up the leaves the oils and rich flavours are released and absorbed into the paste making the taste more intense,” said Srimulu.

He started developing his product about six months ago, testing the waters with his friends as guinea pigs.

“I would make two pots of curry each time, one pot with the fresh whole curry leaves and a second with the curry leaf paste and would not tell them which pot was which,” he said.

The pot cooked with the paste came out tops every time.

Srimulu made samples and took them to a few restaurants and hotels for tasting.

The response was very positive, except from one or two Indian cuisine chefs who felt that they “did not want to stray from tradition,” said Srimulu.

Srimulu had his two-pot cook off at First Resort’s hotel La Montagne head office and his product won their vote.

He is supplying La Montagne Hotel and Mozam-bik restaurants in Ballito and Umhlanga.

Sawagat restaurant owner, Dharminder Kumar, said the paste was very good with lovely flavour but claimed “there is no big difference between using the paste and the fresh leaves”.

Mozam-bik owner Brett Michielin disagreed, saying he uses the paste in a lot of his specials including his own creation, a really delicious coconut and mussels curry.

“It massively enhances the flavour, is easier to use and keeps better,” said Michielin.

“If you ever cook something and you think, hmm, it’s missing something, just throw in a teaspoon of the paste and you are good to go. It is a natural equivalent to Aromat,” said Michielin.

To order contact Mervyn on his cell 072 190 8095 or email mervynsrimulu@gmail.com.