Yes, yes. They are crispy Curry leafs.

Fry some chopped onion, ginger and garlic in oil till it’s soft and fragrant. I used coconut oil. Add garam Masala, tumeric and ground kashmiri chili and bloom the spices. Add peeled potato, chunks of zucchini, coconut milk. Add vegetable stock or water to submerge all veggies. Add salt to Taste. Cook till the Potatos are cooked and soft. Use a (immersion) blender to make it smooth.

Tadka is couple Table spoons of ghee ( or other oil) heated in a pan. When oil is hot, turn of fire and add table spoon of brown mustard seeds, cumin and a couple of curry leafs. I use frozen Curry leaves and I make sure to dry them met paper towels so they don’t splatter to much.

I also bought some fried Spicy beans, lentils for a crispy topping.

My neighbors vegetable garden is exploding with zucchinis so he gave me a HUGE one. I made 2 soups. This curry zucchini potato soup and a zucchini potato cheddar mustard soup with crispy bacon. The cheddar soup is for my other neighbor who doesn’t eat spicy foods.

My favorite lunch when i’m working at the office. Local fishmonger has this great warm smoked salmon, always ask no sauce, since it overpowers the fish and lite smoke flavor. You pay buy the pound so really fair deal.

Grated carrots and cabbage, then salted for hour. Squeezed the moisture out of it. Soaked rice vermicelli.Then blended shrimp, pork, garlic, ginger, Spring onions, salt, white pepper, msg in the foodprocessor. Mixed all the ingredients and filled springrolls sheets. Deep fried for 7 minutes at 175C.