• Karapincha (curry) leaves from about 20 - 30 sprigs
• Oil (preferably canola or olive)
• Salt - 1 teaspoon
• Juice from one lime





• Place the washed and cleaned Karapincha leaves in a blender, add about half cup of oil, salt and the lime juice.
• Begin to blend.
• Add more oil as necessary to keep the mixture as a thick slurry.
• Do not add too much oil as the final product could become too thin.
• Transfer the paste to a jar.
• This can be kept in a refrigerated for a few months without going bad