Using Coriander Leaves in Indian Cooking
These are beautiful perfumed flat leaves that give a delicate freshness to every dish. The flavour is completely different to that of coriander seeds, so do not substitute one for the other. Heat will also diminish the fragrance of fresh coriander, so be mindful to add it immediately before serving.
The addition of coriander is a vital part of any Indian dish. It is more then just a garnish, it is used to enhance the look and flavour of any final like a grand crescendo to finish the dish.
The stalks are very under rated so don’t throw them away - use them by chopping them up very finely and use them during the cooking process to give a wonderful aromatic flavour to the sauce and really enhance the sauce.Back to Cooking guides