coriander seeds

Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well.

How to make curry paste

tbsp cumin seeds

mustard seeds

fennel seeds

tsp black peppercorns

tsp turmeric

cinnamon

paprika

chillies,

salt

root

garlic cloves, finely grated

tomato purée

tbsp white wine vinegar or cider vinegar

vegetable or sunflower oil,

Our step-by-step recipe video for making a medium curry paste that's full of flavour.

This recipe for buttery curry brick comes from the cookbook author and teacher Sonoko Sakai, who wanted a homemade alternative to the industrial, store-bought cubes that make the thick, spicy sauce for Japanese curries. Sakai wanted to avoid palm oil, preservatives and artificial ingredients, so her version starts with whole toasted spices, ground into a fine powder and stirred into a gently browned roux of butter and flour. Feel free to play with the spice proportions — increase the chile powder for a hotter curry or the kombu for more sweetness. No matter how you tweak it, the best part about Sakai’s recipe is that it makes enough for several meals, and you can store the extra curry bricks in the fridge or freezer, so you’re ready to make a curry whenever you like (see the note below for instructions).

Japanese Curry Brick

(2-inch) cinnamon stick,

bay leaf

brown mustard seeds

cumin seeds

fenugreek seeds

cloves

cardamom pods

shiitake mushroom,

(1-inch strip) dried kombu,

black peppercorns

orange, zested

turmeric

ginger

sea salt

sweet paprika

cayenne pepper,

unsalted butter (3 sticks)

all-purpose flour

In a large skillet, toast cinnamon, bay leaf, mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves and cardamom pods over medium heat, stirring until fragrant, about 2 minutes. Be careful not to burn the spices. Transfer the toasted ingredients to a spice grinder.

Add the mushroom, kombu and peppercorns to the spice grinder, and grind at the highest speed for 30 seconds. Shake the grinder a couple of times as you blend to make sure the cinnamon stick is pulverized. (You can also grind the spices in batches, if necessary.) Transfer the pulverized spices to a small bowl. Add the orange zest, turmeric, ginger, sea salt, paprika and cayenne pepper.

To make the roux, melt the butter in a large saucepan over medium-high heat. When the butter is nearly melted, lower the heat to medium-low. Gradually whisk in the flour, and cook, stirring constantly, until the roux turns light brown, 15 to 20 minutes. Be careful not to burn the roux. Turn off the heat, add the spice mix and stir until well combined.

Divide the mixture among three mini aluminum loaf pans, adding about 3/4 cup per loaf pan, or transfer the entire mixture to a parchment-lined quarter-size sheet tray. Let cool for a few minutes at room temperature, then transfer to the fridge so the bricks can solidify. Once firm, unmold, cut each brick into 9 small curry brick cubes (or, if using a sheet tray, cut the mixture into 27 pieces total) and wrap tightly in plastic wrap. Store in the refrigerator for about a month or in the freezer for 3 months.

These carrots made with homemade harissa make the perfect side for meat, chicken, fish, or egg dishes.

Harissa Spiked Carrots

caraway seeds

garlic

red peppers

chiles,

red fresno chiles

extra virgin olive oil,

lemon juice lemon

black pepper

carrots

Kosher salt

In Arabic, the term “baharat” simply means “spices” and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and Doaa Elkady of <a href="http://www.spicetreeorganics.com/">Spice Tree Organics</a>, reflects the women’s Egyptian ancestry, highlighting a combination of musky cumin and floral, citrusy coriander that’s been sweetened with an aromatic mix of cinnamon, cardamom and clove, and spiked with black pepper and bay leaf. Unlike some other baharat blends, this version doesn’t call for first toasting the spices, giving it a subtle but distinct brightness. Use it in meatballs and pilafs, in marinade and sauces for grilled meats and fish, and in rice dishes.

Baharat Blend

cinnamon sticks,

green cardamom pods

whole allspice berries

whole cloves

nutmeg (2 grams)

bay leaves

Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.

Almost-Spit-Roasted Moroccan Lamb

Salt

unsalted butter, softened

cumin seeds, lightly toasted and finely ground

coriander

pimentón

Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.

Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.

Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.

Christine Manfield draws on inspiration from a recent African safari to create this wonderful seafood dish.

Bream fritters with chilli-ginger pumpkin

butternut pumpkin, peeled, chopped

(250 milliliters) milk

tsp coriander seeds

tsp garam masala

brown sugar

red chilli, thinly sliced

tsp ginger

lemon

(100 grams) rice flour

tbs sesame oil

milliliters soda water

Plain flour, to dust

Sunflower oil, to deep-fry

curry leaf sprigs

Coriander, micro coriander and lime cheeks,

tbs rice wine vinegar

tsp caster sugar

Asian (red) eschalot, thinly sliced

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Creamy and comforting, nothing beats this chicken soup.

Cauliflower cream of chicken soup

2L (8 cups) Massel Chicken Style Liquid Stock

1kg cauliflower (about 1 medium head, trimmed), cut into florets

(250 milliliters) pure (thin) cream

chicken breasts (we used Woolworths Macro)

Micro coriander, to serve

jalapeno, finely chopped

cauliflower florets, finely chopped

tbs toasted cashews, finely chopped

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Vibrant and bursting with flavour, this curry is perfect for those cold winter nights at home.

Recipe by Shane Delia.

This recipe was brought to you by Ardmona.

Chicken, tomato and coconut milk curry

chicken Marylands

(60 milliliters) extra virgin olive oil

tbs ghee or unsalted butter

Ardmona Rich and Thick tomatoes

coconut milk

1L (4 cups) chicken stock

Basmati rice, to serve

Flaked almonds, to serve

curry

(15 grams) garam masala

tbs cumin seeds

tsp chilli powder

brown onions,

8cm ginger, peeled and chopped

coriander roots, washed

salt flakes

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Harissa paste, the Tunisian hot chile condiment, is a super versatile pantry item. Keep it on hand for creating quick weeknight sauces that pack a punch. Here, store-bought harissa is reinforced with sautéed onion and garlic, then brightened with lemony coriander and fresh parsley. Mashed chickpeas add texture and balance out the spicy, tangy sauce. Couscous and orzo are simple sides to serve with this meal; if you have extra time, roasted squash or steamed cauliflower are also great accompaniments. Leftover harissa sauce makes a great topping for roasted cod or salmon, or use it as a warm vinaigrette to dress up a simple green salad. If you'd like, you can use boneless breasts or thighs, but keep on eye on them. They'll be cooked through in 20 to 30 minutes.

Roasted Chicken Breasts With Harissa Chickpeas

chicken breasts

olive oil

Kosher salt and pepper

onion

harissa paste, more to taste

coriander seeds, coriander

chickpeas,

lemon juice (from about 1/2 a lemon)

parsley

Heat the oven to 450 degrees. On a rimmed baking sheet, combine the chicken and 2 tablespoons oil. Season with salt and pepper and toss to coat. Arrange the chicken in an even layer, skin side up, and roast until golden and cooked through, 30 to 40 minutes, depending on the size of the chicken breasts. Transfer to a cutting board and let rest for 10 minutes. Carve the breast off off the bone, then slice to serve. Discard bones or reserve for making chicken stock. 

While the chicken rests, heat 2 tablespoons oil in a small saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the harissa and coriander and cook until very fragrant and dark red, about 2 minutes. Add half the chickpeas and lightly mash them using a fork, the back of a spoon or a potato masher. Stir in the lemon juice and parsley along with the remaining chickpeas, 2 tablespoons oil, and 1/4 cup water. Season with salt and pepper.

These lamb wraps are anything but your average late-night kebab. Quick, healthy, and so very tasty.

Falafel-spiced lamb wraps with turmeric tahini

tsp each ground cumin, ground coriander seeds

1kg boneless lamb shoulder,

(80 milliliters) extra virgin olive oil

eggplant,

tbs tahini

lemons

flat-leaf parsley, leaves picked, finely chopped

mint leaves, finely chopped

cherry tomatoes, halved

spring onion, finely chopped

Garlic dip (we used Pilpel)

Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress.

Colin Fassnidge's lamb and harissa sausage rolls

onion, finely chopped

garlic cloves, crushed

coriander seeds, crushed

tsp fennel seeds, crushed

harissa paste

(80 grams) panko breadcrumbs

(185 milliliters) milk

lamb mince

Tomato relish, to serve

unsalted butter,

tbs white vinegar

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Easy, healthy and tasty, these fritters are hard to beat any time of the day.

The paleo sweet potato fritters that'll save your weekend

extra virgin olive oil

sweet potato, peeled, grated

(100 grams) almond meal

eggs

(140 grams) tahini

chorizo, skins removed, crumbled

Toasted flaked almonds, amaranth leaves

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The only thing better than this soup's vibrant pink colour is its fantastic taste.

Roasted beetroot and lemon thyme soup

beetroot

coriander seeds, crushed,

onions, thinly sliced

leek (white part only), chopped

celery stalk, chopped

carrot, chopped

fennel bulb, chopped

tbs white wine vinegar

lemon thyme, leaves

pontiac

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This recipe has been adapted from my most recent book, The Chef Gets Healthy, and it’s a regular when friends come around because it’s easy and super tasty, says Tobie.

Salmon lime paprika cumin coriander seeds

tsp each cumin & coriander seeds

tsp hot smoked paprika

tbs extra virgin olive oil,

salmon

limes, halved

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Top 29 coriander seeds recipes from across the web

The most viewed coriander seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to make curry paste

Japanese Curry Brick

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Almost-Spit-Roasted Moroccan Lamb

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Chicken, tomato and coconut milk cu...

Roasted Chicken Breasts With Hariss...

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Confit duck

Beetroot rissoles

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Goila Butter Chicken

Peach and Molasses Chicken

Spiced beetroot & orange chutney

Spicy Cold Braised Celery

Spicy roasted parsnip soup

Golden Beet and Beet-Greens Salad w...

Hanoi-style eggs

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Top 29 coriander seeds recipes from across the web

The most viewed coriander seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make curry paste

Japanese Curry Brick

Harissa Spiked Carrots

Baharat Blend

Almost-Spit-Roasted Moroccan Lamb

Bream fritters with chilli-ginger p...

Cauliflower cream of chicken soup

Chicken, tomato and coconut milk cu...

Roasted Chicken Breasts With Hariss...

Falafel-spiced lamb wraps with turm...

Colin Fassnidge's lamb and harissa ...

The paleo sweet potato fritters tha...

Roasted beetroot and lemon thyme so...

Salmon lime paprika cumin coriander...

Smoked chicken salad with peanut ch...

Confit duck

Beetroot rissoles

Butter chicken recipe: the easy way...

Goila Butter Chicken

Peach and Molasses Chicken

Spiced beetroot & orange chutney

Spicy Cold Braised Celery

Spicy roasted parsnip soup

Golden Beet and Beet-Greens Salad w...

Hanoi-style eggs

Spelt honey cake with coriander and...

Broad bean and avocado bruschetta w...

Homemade Vegetarian Thai Green curr...

Andrew McConnell's Sichuan pork dum...

The most viewed coriander seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine