Finally managed to get some. Just need to find a few recipes to use as many as i can before they go soggy. I think I recall seeing a Madras recipe on here....

Just type curry +leaves in the search window, you will get all the recipes using them.

Thanks both.

Again, best is to take them off the stems and store in an airtight box. They last fairly long. Also workable is to dry them on low heat on a stovetop until crumbly, and then store in an airtight box (you can use the same method to dry fresh fenugreek leaves to make kasuri methi). You can crumble into dishes as required or powder it and add to masalas. I also fry a good quantity until crisp, and keep that stored for quick 'tadka'.