Curry leaves (Hikandhi faiy)

                                                     

Curry leaves are grown locally, in the Maldives and I have seen it being grown in most homes in Malaysia and also in other parts of Asia.These are small, shiny, pointed, dark green leaves, with a distinctive smell.
Used in making curries, and also in other savoury snacks.

To store, what I do is wash them, after buying them from the market, then leave them to dry for one day and then store in a clean air-tight jar or bottle in the fridge. It does dry up a little in the fridge but keeps well for almost 2 weeks.