It's out on the display every day. If you're feeding a crowd, grab a few bunches; it never goes to waste.
Leaves and stalks
Don't throw the stalks away. They have more flavour than the leaves and stand up to cooking, so chop them finely and fry them with the onions at the start of a curry. Keep the soft leaves for the end: scatter them over karahi, biryani, daal and keema just before serving, or blend them into a green chutney with mint, green chilli, lemon and a pinch of salt.
Our tipChop the stalks finely and fry them with the onions. They've got more flavour than the leaves.
Keeping coriander fresh
Trim the stalks and stand the bunch in a glass of water in the fridge, loosely covered with a bag. It keeps for about a week. Don't wash it until you need it, as wet leaves rot faster. If you have too much, chop it, pack it into an ice cube tray with a little oil or water and freeze it for curries.
What to make
Coriander leaf or seed?
Fresh coriander and coriander seed (sabut dhaniya) come from the same plant but taste completely different. The seed is warm and citrusy and goes into masalas and chapli kebabs; you'll find it whole and ground in our grocery aisles.
Coriander questions
Can I freeze coriander?
Yes. Chop it and freeze it in an ice cube tray with a little oil or water. Use it in cooking rather than as a garnish.
Pick up a bunch on Kilmarnock Road. Opening hours.