Coriander
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Fresh tender bunches of coriander are very different in taste from coriander seeds. Both are reminiscent of citrus, but the pungent green herb is light and lemony while the seeds have a deeper, warmer flavour rather like orange peel.
Coriander is the base of Thai curries as well as chermoula, the Moroccan spice paste that goes exceptionally well with fish. Add it to salsas of all kinds, or combine with olive oil to give simple steamed vegetables such as carrots or green beans a lift.
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Mild lamb curry with coriander rice
By Rachel Allen From Rachel Allen: Home Cooking
By Rachel Allen From Rachel Allen: Home Cooking
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Total time
1 hrs 30 mins
Total time
1 hrs 5 mins
Total time
15 mins
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