Curry leaves = meetha neem = kari patta = daun kari (Indonesian) = Bai Karee (Thai ) = Pindosin (Burma)

These are the shiny green leaves of a hardwood tree that is indigenous to India. They are widely used in Indian cooking, especially in South India and Sri Lanka, and were introduced into Malaysia by Tamil immigrants. The spear-shaped leaves grow on a thin stem. They are slightly serrated, with a pale underside, and are not unlike small bay leaves.

Curry leaves have an intriguing warm fragrance, with just a hint of sweet, green pepper or tangerine. The full flavor is released when the leaves are bruised dishes, they impart a distinctive flavor. Dried curry leaves come a very poor second to fresh, and rapidly lose their fragrance.

The leaves are used whole or torn in India, Malay and Indonesian curries. Fried in ghee, with mustard seeds, they make a good addition to dhals.

Fenugreek leaves  = holba = methi leaves

This mildly bitter herb is believed to have medicinal properties.   Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh.  Look for fresh or dried leaves in Indian markets.