Which Rutaceae plant provides leaves used to flavour curries?

The plant from the Rutaceae family that provides leaves used to flavor curries is the curry tree, scientifically known as Murraya koenigii (or sometimes Bergera koenigii).12

Native to India and Sri Lanka, this evergreen shrub is a member of the order Sapindales. Its fragrant leaves are a staple in Indian cuisine, where they are frequently fried in oil or ghee to create a flavorful tempering sauce known as tadka, or added to dishes like chutneys, curries, and stews. While the leaves are often called "sweet neem" in India, the plant is unrelated to the true neem tree.2