Recipes Using Coriander Seeds

Carrot and coriander
falafel

INGREDIENTS

For the falafels

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 x 400g/14oz cans chickpeas, drained
  • salt and freshly ground black pepper
  • 1½ tsp baking powder
  • 1 tbsp plain flour
  • 100g/3½oz carrot, finely grated (moisture squeezed out)
  • 1 red chilli, finely chopped
  • 1 tbsp chopped fresh coriander
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh parsley
  • 1 lemon, zest only
  • vegetable oil, for frying
  • sesame seeds, to garnish

For the yoghurt dip

  • 100ml/3½fl oz Greek yoghurt
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint
  • 1 lime, juice only
  • 1 tbsp tahini

To serve

  • toasted pitta breads

METHOD

  1. For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.
  2. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
    Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
  3. Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
  4. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.
  5. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.

Roast monkfish with cumin
and coriander

INGREDIENTS

  • 2 large aubergines
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • olive oil, for frying
  • 100ml/3½fl oz double cream
  • 2 lemons, zest of 1, juice of both
  • salt and freshly ground black pepper
  • 2 x 200g/7oz monkfish fillets, skinned
  • melted butter, for basting
  • 100g/3½oz green olives, pitted
  • 1 tbsp capers, drained
  • 6 salted anchovies
  • 1 red chilli, finely chopped
  • 5 tbsp olive oil
  • ½ bunch fresh flatleaf parsley, chopped
  • celery leaves, to garnish

METHOD

  1. For the aubergine, preheat the oven to 180C/350F/Gas 4. Put the aubergines over an open flame and burn the skins. When scalded all over, place the aubergines on a baking tray and bake in the oven for 35-40 minutes, or until cooked. Remove the aubergines from the oven and leave to cool.
  2. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée. Transfer to a sieve set over a large bowl and leave to drain in the fridge overnight.
  3. Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 180C/350F/Gas 4 (this will take 8-10 minutes). When toasted, remove from the heat and leave to cool.
  4. Blend the toasted seeds in a spice grinder to form a powder. Pass through a fine sieve to remove any bigger pieces.
  5. Heat a little olive oil in a saucepan and stir in one and a half tablespoons of the toasted spice powder. Cook for 2-3 minutes. Stir in the drained aubergine and, when hot, add the double cream, lemon zest and a splash of the lemon juice and season to taste with salt and pepper. Stir through and set aside.
  6. Dust the monkfish fillets in the remaining spice mixture. Heat a splash of olive oil in a non-stick frying pan set over a medium heat and cook the fillets for 6-8 minutes, turning all the time so that the spices do not burn. Remove from the pan and baste the fish in melted butter and a squeeze of lemon juice. Set aside to rest.
  7. To make a dressing, finely chop the green olives, capers, anchovies and red chillies. Mix together in a large bowl with the olive oil, remaining lemon juice and chopped parsley. Season to taste with salt and pepper.
  8. To serve, reheat the aubergine purée, if necessary, and place a spoonful on each plate. Slice the monkfish and place on top with the dressing spooned over. Garnish with the celery leaves.

Roast chicken thighs
with lentils and mint yoghurt

INGREDIENTS

For the chicken

  • 2 tbsp fenugreek seeds
  • 1 cinnamon stick
  • 2 tbsp mustard seeds
  • 1 clove
  • 1 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 4 skinless, boneless chicken thighs
  • 1 tbsp vegetable oil
  • knob of butter

For the red lentils

  • 1 tbsp vegetable oil
  • ½ onion, chopped
  • 1 tbsp mild curry powder
  • 225g/8oz dried red lentils, rinsed
  • 500ml/18fl oz chicken stock
  • ½ red chilli, finely chopped
  • 2 heaped tbsp chopped coriander
  • ½ lime, juice only
  • salt

For the mint yoghurt

  • 300ml/10fl oz plain yoghurt
  • ½ bunch mint, finely chopped
  • 1 lime, zest only
  • fresh coriander, to garnish
  • 1 lime, cut into wedges, to garnish

METHOD

  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. Mix together the fenugreek, cinnamon stick, mustard seeds, clove, coriander seeds and cumin seeds in a bowl.
    Rub the oil into the chicken thighs, cover with the spice mix and place on a baking tray. Cook in the oven for 15–20 minutes or until cooked through.
  3. Meanwhile, to make the lentils, heat the vegetable oil in a saucepan and cook the onion over a gentle heat for 4–5 mins until softened.
  4. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 mins, or until the lentils are tender.
  5. Stir in the chilli, coriander and lime juice and season with salt.
  6. To finish the chicken, melt the butter in a wide frying pan. When foaming, add the chicken thighs and colour on all sides. Remove from the pan and allow to rest.
  7. Mix together the yoghurt, mint and lime zest.
  8. To serve, spoon the lentils onto serving plates. Carve the chicken thighs into pieces and place next to the lentils. Spoon over the yoghurt and garnish with the coriander and lime wedges.

Spicy lamb burgers with coriander
tomato and yoghurt relish

INGREDIENTS

For the burgers

  • 1kg/2¼lb minced lamb (it’s best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
  • 2 garlic cloves, crushed
  • 1 medium onion, finely chopped
  • 1-2 tbsp mango chutney
  • 3cm/1¼in piece of fresh ginger, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • ¼ tsp ground turmeric
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin seeds, crushed
  • flaked sea salt and freshly ground black pepper
  • oil, for brushing
  • flat bread, pitta bread or burger buns, to serve

For the relish

  • 6 ripe tomatoes, quartered, de-seeded and diced
  • 200g/7oz tub of Greek yoghurt
  • bunch of fresh coriander, roughly chopped
  • 1 small red onion, finely chopped
  • squeeze of lemon or lime juice

METHOD

  1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
  2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
  3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They’re ideal made the day before cooking.
  4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
  5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
  6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.

Hot-smoked salmon
kedgeree

INGREDIENTS

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 5 tbsp olive oil
  • 2 onions, sliced
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp garam masala
  • 500g/1lb 2oz freshly cooked white rice
  • 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces
  • 225g/8 oz frozen peas, defrosted under a cold tap
  • 50ml/2fl oz double cream
  • 2 tbsp finely chopped fresh coriander
  • 2 tbsp finely snipped fresh chives
  • 4 free-range eggs, hard-boiled, peeled and quartered
  • 1 lemon, cut into wedges

METHOD

  1. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar.
  2. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes.
  3. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through.
  4. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.

Onion
bhaji

INGREDIENTS

  • 2 free-range eggs
  • 3 onions, sliced
  • 120g/4oz plain flour
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 3 tbsp vegetable oil, plus extra if required

METHOD

  1. Beat the eggs in a bowl.
  2. Add the onion rings and mix well.
  3. Add the flour, ground coriander and cumin seeds and stir well to combine.
  4. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
  5. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
  6. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

Chicken and coconut
curry

INGREDIENTS

For the roasted curry powder (makes more than you will need for this recipe)

  • handful uncooked basmati rice
  • 115g/4oz coriander seeds
  • 30–40g/1–1½oz cinnamon pieces
  • 30g/1oz black peppercorns
  • 30–55g/1–2oz dried chilli (depending on how spicy you like your curry)
  • 30g/1oz cumin seeds
  • 85g/3oz fennel seeds

For the curry

  • 2 tbsp coconut oil or vegetable oil
  • handful fresh curry leaves (approx. 10–12 leaves)
  • 1 onion, finely sliced
  • 2 garlic cloves, roughly chopped
  • small piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped
  • 8 chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 2 tbsp roasted curry powder (from above)
  • 200ml/7fl oz coconut milk
  • salt, to taste
  • freshly chopped coriander, to serve

METHOD

  1. For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.)
  2. Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.
  3. Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
  4. For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned.
  5. Add the chicken pieces to the pan and allow to brown, whilst stirring frequently.
  6. Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.
  7. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking.
  8. Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional).

Simple Thai
noodle soup

INGREDIENTS

  • 1 good knob fresh root ginger, peeled and roughly chopped
  • 1-2 red chillies, seeds removed (optional), roughly chopped
  • 1-2 stalks lemongrass, tough outer layers removed, roughly chopped
  • 2-3 garlic cloves, peeled
  • 1 handful fresh coriander, a few sprigs reserved and chopped
  • a glug or two vegetable oil
  • 1 tbsp coriander seeds
  • 1-2 pinches ground turmeric
  • small jug vegetable stock
  • a couple of handfuls rice noodles
  • 1 x 400ml/14fl oz can coconut milk
  • 1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)
  • a few splashes Thai fish sauce, to taste

METHOD

  1. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.
  2. Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.
  3. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.
  4. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black ‘thread’ using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.
  5. To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns.

Bengal
coconut dal

INGREDIENTS

  • 1.2 litres/2 pints water
  • 250g/9oz chana dal, thoroughly cleaned
  • ½ tsp ground turmeric
  • 1 heaped tsp ground coriander
  • 1 tsp garam masala
  • salt, to taste
  • 2-3 tsp sugar
  • 2 tbsp oil, unsalted butter or ghee
  • 5 green cardamom pods, lightly crushed
  • 1 tsp cumin seeds
  • 5 cloves
  • 1 small cinnamon stick
  • ½ tsp brown mustard seeds
  • 1-2 dried red chillies
  • 2 dried bay leaves
  • 3 heaped tbsp flaked or desiccated coconut or ¼ small fresh coconut, flesh chopped into small cubes

METHOD

  1. Heat the water, lentils and turmeric in a pan and bring to the boil. Simmer for about an hour, or until soft. If necessary, add a bit of extra water.
  2. Stir in the coriander, garam masala, salt and sugar, to taste. Cook until the lentils are completely soft and beginning to break up.
  3. Heat the oil or butter in a small pan. Fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds, chillies and bay leaves for 30 seconds. (Be careful as the seeds may pop a bit.) Add the coconut and stir until it turns golden-brown.
  4. To serve, stir the spice mix into the lentils and divide among four serving plates.

Curried carrot
soup

INGREDIENTS

  • 150g/5½oz unsalted butter
  • 150g/5½oz onions, chopped
  • 2 garlic cloves, crushed
  • 500g/1lb 2oz carrots, peeled and chopped into small pieces
  • 1 tsp cumin seeds
  • ½ tsp Madras curry powder
  • 300ml/½ pint chicken stock (or vegetable stock)
  • 1 bouquet garni
  • 1 tbsp chopped fresh coriander, to serve
  • 1 tsp crushed coriander

METHOD

  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.
  2. Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Madras curry powder to the vegetables and cook a further 2-3 minutes.
  3. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.
  5. To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.

RECIPE TIPS

To make it vegan, fry the onions in olive oil and use vegetable stock.
Check the stock is gluten-free if required.

Spiced-up Barnsley
chops

INGREDIENTS

  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 thick Barnsley chops
  • salt and freshly ground black pepper
  • 1 tbsp vegetable oil, for cooking
  • 25g/1oz butter
  • ½ lemon, juice only
  • 1 orange, zest only, to serve

METHOD

  1. Heat a dry frying pan over a medium heat. Add the cumin and coriander seeds and cook for 3-4 minutes until toasted and fragrant. Set aside to cool.
  2. Transfer the toasted spices to a pestle and mortar and crush until fine. Pass the crushed seeds through a sieve to remove any husks, then sprinkle the sieved spices onto a plate.
  3. Press one side of each Barnsley chop into the spice mixture until well coated. Season all over with salt and freshly ground black pepper, to taste.
  4. Heat the oil in a large non-stick frying pan over a medium heat. First fry the fatty edges and skin side of the Barnsley chops until golden-brown, using a pair of tongs to hold the chops in place.
  5. When the fat has melted, pour any excess into a small bowl and set aside. Continue frying the chops, seasoned-side down, for 8-10 minutes, or until well browned.
  6. Turn the chops over and place a knob of butter on top of each. Fry for a further 2-3 minutes, until the lamb is medium-rare (or cooked to your liking). Drizzle over the lemon juice and baste the chops in the pan juices.
  7. Serve the Barnsley chops drizzled with the pan juices. Sprinkle over the orange zest.

RECIPE TIPS

justifyTip: for a neat, professional-looking finish you can tie up the raw chops around the skin using kitchen string.

Vegan potato cake
with chickpea curry

INGREDIENTS

For the spiced chickpeas

  • 500g/1lb 2oz cooked chickpeas, cooking liquor reserved, or 2 x 400g tins of chickpeas, drained
  • 50ml/2fl oz vegetable oil
  • 1 tsp yellow mustard seeds
  • pinch salt
  • 1 tsp chilli powder
  • 75g/2½oz piece root ginger, peeled and shredded
  • 5 ripe tomatoes, cut into chunks
  • small bunch curry leaves
  • small handful coriander leaves
  • 1 tsp crushed coriander seeds

For the potato cakes

  • 3 baked potatoes
  • 1 tbsp plain flour, plus extra for dusting
  • ½ tsp salt
  • 4 tsp garam masala
  • 2 red chillies, seeds removed and finely diced
  • small handful coriander, chopped
  • flour, for shaping
  • vegetable oil, for frying

METHOD

  1. To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor.
  2. Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry.
  3. For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well.
  4. Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely.
  5. In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper.
  6. Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes.

RECIPE TIPS

If using dried chickpeas, they should be soaked overnight in water, drained, covered with fresh water and cooked for two hours until tender then cooled in their cooking liquor.

Print Friendly, PDF & Email

Are you ready to refine your lifestyle