Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.
Chilli crab with egg noodles
Malaysian-spiced noodles with tofu
Mulligatawny soup
Tandoori lamb wrap
Veggie kedgeree
Indian scrambled eggs
Spicy Mexican eggs (huevos rancheros)
Smashed avocado on toast
Bulgur wheat balls
Vegetable pakoras
Tandoori king prawns with butter sauce
Tandoori chicken party skewers
Prawn cocktail
Chickpea and tomato salad with tahini dressing
Couscous salad
Sweet and sour slaw
Naan bread
Green curry paste
Do not clean coriander with the roots still attached: instead, simply keep them wrapped in a damp paper towel inside an open plastic bag and store in the salad drawer of the fridge, where they should last five to six days.
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