. I can't often get them fresh but I can get the frozen. Its a great way to keep them because I simply take one two out of he freezer bag and add directly to the dish. I most often use them in curry. In fact, last night I cooked a prawn curry with added lime leaves. Simply add one or two leaves to the curry sauce as it cooks. They have an affinity with fish and work brilliantly in fish curry. But you can also stuff a fish cavity with them before baking whole or grilling. I also use them in vegetarian bean dishes with tomato sauce (gravy). Another brilliantly easy way to use them is to put one or two in the saucepan when you cook rice, to produce a lovely perfumed result.
I have never heard of them. I buy limes from time to time but I have never heard them called Kiefer limes. What differentiates those from standard limes? I am curious to know. I think key limes are a little different from regular limes but I don't know the difference. It is one of the things that you need to know I guess.
I use Kaffir lime leaves a lot. They are one of my favourite things!
No its not used in curry powder. Its just the leaves that are used whole (as far as I'm aware). They release a delicious nutty flavour. Not at all bad! They have a affinity with lentils and are also often added to curries of all kinds. Here a recipe for lemon rice with curry leaves: http://www.bbc.co.uk/food/recipes/lemonrice_86737 If you have access to a bush then perhaps you could liberate a few leaves to try!
