INGREDIENTS 2tbsp vegetable oil 8 cloves 6 cardamom pods 2 sticks cinnamon 2 star anise 2 onions finely sliced 2tsp grated ginger 4 cloves garlic, crushed 4tsp coriander
powder 2tsp cumin powder 11/2tsp turmeric 1/2tsp chilli powder 100ml water 200g tinned chopped tomatoes 600g boneless chicken thighs 200ml chicken stock 50ml double cream Salt and pepper to taste 1 small bunch fresh coriander
finely chopped METHOD 1.
MALABAR FISH CURRY (SERVES 4) INGREDIENTS 2tbsp vegetable oil 3tsp curry leaves (optional) 1tsp black mustard seeds 2tsp grated ginger 2 banana shallots, finely chopped 1/2tsp chilli powder 2tsp coriander
powder 1/2tsp turmeric powder 200g tinned tomatoes mashed with a fork y 1tsp caster sugar 1tsp tamarind paste 200ml fish stock 1 tin coconut milk (400g) 750g firm white fish (cod, haddock, pollock), skin off, cut into 4-5cm cubes Juice of 1 lemon Salt and pepper to taste Basmati rice to serve METHOD 1.
2 Serve on top of the avocado halves, scattering with a few extra coriander
leaves and squeeze over a little extra lime from the wedges.
For the stuffing, mix the grated paneer, fried and mashed fried potato, ginger, coriander
and mint leaves, raisins, cashewnuts, red chilli powder, chaat masala, salt and cumin powder.
Put the chicken, the lime and orange juices and coriander
in a slow cooker.
is really easy to grow at home yourself, so why not have a go?
Spices like black pepper, coriander
, anise, and licorice root.
6 Remove from the heat and stir in the chopped coriander
ADRAK KI LAMB INGREDIENTS 8 French trimmed lamb cutlets For the marinade: 1tbsp vegetable oil 3cm piece fresh ginger, grated 3 cloves of garlic, grated 1/2 tsp each turmeric and garam masala 1 tsp coriander
seeds, toasted and cracked 2 tbsp Greek yogurt 1 tsp Kashmiri chilli 2 tsp ground coriander
Juice of 1/2 lemon For the mint chutney Handful mint leaf Handful coriander
1/2 tsp green chilli paste 1/4 tsp of black salt (optional) Pinch of salt 1/2 tsp of chaat masala Juice of 1/2 lime 5 tbsp Greek yoghurt METHOD For the mint chutney 1 Blitz mint, coriander
, green chilli in to a smooth paste.
Press on kitchen towel and pat dry 1 tsp olive oil 1 finely chopped medium sized shallot 1 small garlic clove finely chopped 1 tbsp chopped bell peppers Generous tbsp or two of Sobrasada (I prefer the Iberian) Squeeze of lemon juice Salt to taste Sprinkle fresh coriander
INGREDIENTS: FOR SWEET POTATO SALAD 1 small sweet potato, diced and blanched 200g mixed leaves 1 red onion finely sliced 1 tsp toasted coriander
seeds Vi chopped red chilli Drizzle of olive oil Salt and pepper METHOD For the prawns Heat a shallow saute pan over a moderate heat and add the oil followed by the shallot and bell pepper and garlic with a drop of warm water.
Thirty years ago I had not heard of coriander
, but it has become one of our more popular culinary herbs, mainly because so much Middle and Far Eastern cookery has opened up to us.
INGREDIENTS: 4 boneless, skinless salmon fillets , about 550g/1lb 4oz in total, cut into chunks, 2 tbsp Thai red curry paste, thumb-size piece fresh root ginger , grated, 1 tsp soy sauce, 1 bunch coriander
, half chopped, half leaves picked, 1 tsp vegetable oil, lemon wedges, to serve, 2 carrots, half large or 1 small cucumber, 2 tbsp white wine vinegar, 1 tsp golden caster sugar.
During the two exhibitions a wide variety of IQF products was showcased, ranging from shallots, sage, rosemary and thyme to dill, chives, coriander
and much more.
PROPOINTS(r) VALUE: 7 SERVINGS: 4 PREPARATION TIME: 15 min COOKING TIME: 12 min LEVEL OF DIFFICULTY: Easy Ingredients: | 350g (12oz) lean lamb mince (less than 16% fat) | 1 medium old, raw carrot | 4 medium spring onions | 2tsp chopped red or green chilli | 1 level tsp ground, dried coriander
| 2tbsp chopped fresh coriander
| 1 pinch salt | 1 pinch black pepper (whole, cracked or ground) | 4 mini white pitta bread | 1 portion salad vegetables with a ProPoints value of zero, to serve Instructions: | In a mixing bowl, combine the lamb, carrot, spring onions, chilli, ground coriander
, fresh coriander
Ingredients: serves 4 shallots /4 large fennel 2 limes /2 tbsps fresh coriander
2 tbsps mustard oil /2 tbsps vegetable oil /2 garlic cloves /2 red 4 tomatoes /4 tbsps coriander
salt & black pepper SALAD: Peel and finely slice and fennel bulbs and put in bowl.