"Culantro" or "Mexican coriander".

broadly lobed at the base of the plant, and slender and feathery higher on the 

flowering stems.

very pale pink

Make coriander chilli marinade: Chop coriander leaves and roots (see note). Combine chopped coriander, lime rind, 2 tablespoons of lime juice, chilies, paprika, yogurt and salt and pepper in a ceramic dish.

Step 2 

Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours or overnight, if time permits.

Step 3

Preheat oven to 200°C. Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chicken for 20 to 30 minutes or until just cooked through.

Step 4

Meanwhile, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for 2 minutes or until heated through. Spoon rice onto plates. Top with chicken. Serve with lime wedges.

(this is called ‘bolting to seed’) and it’s almost impossible to have a crop

on hand for use in the kitchen in the hot months. During autumn, winter 

and spring, however, coriander stays nicely leafy for a number of months.

spice in cooking, it’s quite easy to harvest and dry the seed. 

Wait until the coriander plant flowers (with coriander grown 

at this time of year, this might not happen until spring) then 

after the flowers fade the seed clusters will form. As the plants

finally start to die down in spring, snip off all the seed clusters and 

put them in a paper bag. Hang the bag up somewhere dry (eg, in a

garden shed, or the pantry) and the seeds should be dry in a few weeks.

That’s it. So easy. To use the coriander seed in the kitchen, each time you 

need to crush some to make coriander powder, measure out the amount 

of seeds needed (roughly), warm up a dry teflon frypan, toss in the seed 

and shake about for a minute or so until you can smell the aroma coming 

off. Now, immediately toss the seeds into a spice grinder (eg, coffee

grinder or a mortar and pestle) and grind the seeds to a powder.

Step 1 

Soak chickpeas overnight. Drain, then place in a saucepan, cover with water and bring to the

boil over medium-high heat. Cook for 45 minutes or until chickpeas are tender but still retain 

their shape. Drain. Meanwhile, soak tamarind in 80 ml boiling water and set aside.

Heat 1¼ tbsp oil in a frying pan over medium heat, add daikon and cook for 2 minutes each side 

or until edges begin to brown. Add to chickpeas and set aside.

Step 2

Heat remaining 1¼ tbsp oil in a heavy-based saucepan over medium heat, add onion and cook, 

stirring, for 6 minutes or until lightly browned. Add turmeric, chilli and ground coriander, and cook 

for 1 minute or until fragrant. Add ginger-garlic paste and tomato, and cook, stirring occasionally, for 

1 minute or until well combined. Strain tamarind through a fine sieve, pressing to extract as much

liquid as possible, and discard solids. 

Step 3

Add tamarind liquid, bring to the boil and cook for 2 minutes.

Using a mortar and pestle, grind coconut and poppy seeds to a fine paste. Stir into curry, add chickpeas 

and radish, and season with salt and pepper; curry should have a gravy-like consistency, add extra 

water if necessary. Return to the boil and cook for 4 minutes or until radish is tender and sauce is 

thickened. Serve scattered with coriander leaves.