I wanted to make the Sri Lankan Chicken Curry, and noticed I needed lemongrass. I'be bought some, but I've now realised that the recipe asks for a stick of lemongrass, while I've bought prepared leaves (pieces about 2cm long). Can I still use this in the same way or would I need to buy fresh lemongrass instead? If I can use it, what would be a suitable amount, and should I prepare it any way (e.g. grind in a mortar and pestle)?

Any help would me much appreciated.

Not sure on this, I've only used lemon grass once or twice and that was a full stalk just mashed up a little and thrown in... Never seen the leaves by themselves but I'd hazard a guess that weight for weight they would be similar... (however I'd wait for someone with better knowledge)

Steve

Whe you say prepared leaves, I'm not sure what you mean. If they're dried, you need to soak them in water.

lemongrass is one of those ingredients which must be used fresh. The citronella components, which flavour the grass, dissipate readily, to such an extent that even fresh leaves have to be stripped away until flavoursome ones are detected. Use by cutting into thin rounds from about halfway down the stalk to the root.

dried lemongrass has little value (IMHO) and no amount of rehydration will bring back the flavour.

Why is it that some herbs can be dried and retain their flavour in cookery, whereas others can't?

I find it easier to have a jar of shredded lemon grass in the fridge so its always on hand when making the Sri Lankan Chicken curry. Just a tablespoon full. Had it last night actually! YUM

Cheers

Steve

I'd guess its got to do with how easily the chemicals break down and release to the air once opened up.. Like an onion will let out lots of its vapour as soon as its cut, where you could cut a lettuce in half and would barely smell it in the room...

Steve

Occasionally, I have been known to use lemon skin when I don't have lemon grass. I know it is not same at all, but it works. Use only a little bit, as fresh lemon skin gives very strong flavour.

We also love the Sri Lankan chicken curry but don't always have lemongrass to hand. We have tried substituting with lemon peel but it loses that certain something that the lemongrass gives.

As an alternative we tried substituting with dried lime (5-6 slices for Mamta's recipe quantity) and it worked really well. The flavour is obviously not the same as fresh lemongrass, but is a very acceptable citrus-y alternative. Add them at the same time as you would have added the lemongrass, and fish them out before serving.

Dried sliced limes are readily available in asian grocers (at least they are here in Luton) and keep for ever in the store cupboard.