Ingredients
Coriander
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.
Keep coriander seeds in an airtight container out of direct light. Fresh coriander can be kept in the fridge door for around three days, though the stalks last longer than the leaves.
Related recipes
- Coriander and coconut fish parcels with peppery hot cabbage salad
Anjum Anan's sensational recipe for fish baked in a spicy coconut paste is served with a tasty piquant salad - Egg noodles with oysters and clams with tomato and coriander salsa
Rosemary Shrager's splendid recipe combines egg noodles with tasty seafood in a tomato and wine sauce, topped with a spicy salsa - Smoked chicken, leek and coriander chowder
A luxurious creamy soup from Andrew Nutter, made with new potatoes and smoked chicken, enhanced with the fragrance of ginger and coriander - Braised tuna loin with tomato, cinnamon and coriander
With a delicate combination of spices, Ben O'Donoghue proves that tuna is the perfect fish for braising - use a long and thin tuna loin for the best results - Tapioca and potato patties with coriander chutney
Serve these tasty tapioca and potato patties from Manju Mahli as a deliciously different starter, or part of an Indian-inspired buffet
