Fried Curry Leaves - Day With Mei

In a small saucepan, heat the oil over medium heat until shimmering. Prepare a plate lined with a paper towel. Working in 2 batches, add the curry leaves to the hot oil and fry, swirling and stirring occasionally, until the sputter slows and they take on a dark green color, about a minute.
Use a slotted spoon or spider to transfer the fried curry leaves to the lined sheet pan. They will fully crisp up as they cool. Repeat with the remaining curry leaves.
Once fully cool, store in an airtight container at room temperature for up to 1 week (ideally with a desiccant packet to keep them as crisp as possible). Strip the curry leaves from the stalk when serving.