OMG! I have discovered curry leaves! I can't believe I have been missing out on them for so long. I bought a bunch from the Mt Gravatt markets on the weekend and had to 'google" up on how to use them.
The consensus seems to be that you fry them quickly (as they burn easily) in oil with perhaps some mustard seeds and mix them through your curry/dahl just before serving.
Tonight I mixed them into a cauliflower/chickpea curry and voila! My curry has never tasted better.