A lot Prep Time 2 minutes   Cook Time 5 minutes   Rated:


This little addition to your flavor arsenal will make you wonder why you didn't know about it sooner. My apologies! hahaha. I LOVE this stuff. It has literally changed the way I make grilled cheese sandwiches forever. It is punchy, crunchy and you can really choose what you add to the oil to suit what you are using it for. Fabulous on rice, curry, soups, and yes, grilled cheese or other crunchy toasted sarnies. Just amazing. Who knew?? (Oh and vegan...there I go again, #accidentalvegan is now a thing in my life!)

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!




Heat the oil in a large flat frying pan until just shimmering. Add the mustard seeds and cook until popping.


Add chilli flakes and salt and infuse briefly before turning the heat off and standing back.


Throw the curry leaves in from a distance and watch the mess...but such a yummy mess.


Store in an airtight container until use, but I suggest using within a week as it doesn't do well in the fridge and the leaves lose their crunch over a short time.


With curry, toasted sandwiches or waffles, soups, naan for starters, then let lose with anything else you like!

More Pantry

That's all the recipes!

No more recipes to load