The Curry Guide… No. 9

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Coriander
is one of the most important spices in Indian cooking and is used as whole seeds (brown/cream colour), ground (brown) and fresh leaves (as pictured). It seeds give a slightly sweet flavour while the leaves are pungent and add a distinctive taste to many well-known curries. The leaves can be mixed into curries (the stems give the strongest flavour) or added to the top for garnish. To release the flavours and aromas of the coriander leaves it is best to bruise them gently with your fingers and tear into pieces rather than chop.

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