CURRY LEAF - THE FACTS

The Curry Tree or Curry-leaf Tree is a tropical to sub-tropical tree which is native to India. They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk.
ITS DIFFERENT NAMES
India as meetha neem, karipattar, karuvepilai
Burma as pyi-naw-thein
Malaysia as daun kari, karupillay
Sri Lanka as karapincha

In their fresh form they have a short shelf life and may be stored in a freezer for up to a week. If you are not planning to use the whole amount of Curry Leaves purchased from the grocery within a couple of weeks, you may dry them gently in a very low oven; dried curry leaves can be kept indefinitely in an airtight container, but the fresher they are, the better the flavour will be. 

The small black, shiny berries that you may have seen on a Curry leaf tree are claimed to be edible, but their seeds are poisonous
Karuveppilai, the Malayalam name of Curry Leaves was derived from the Kannada word Kari Bevu, meaning Black Neem. In Tamil and Malayalam, ilai means leaves.

Courtesy : Wikepedia