Name: Coriander zhoug
Yield: Makes 225 ml
Cuisine: Indian
Ingredients: 2 teaspoons white peppercorns; 1 teaspoon fennel seeds; 1 tablespoon minced garlic; 1 tablespoon minced coriander root; 1 tablespoon basil leaves, chopped; 1 tablespoon coriander leaves, chopped; 2 green bird’s-eye chillies, minced; 1 tablespoon laksa (Vietnamese mint) leaves, chopped; 30 ml vegetable oil; 75 ml water

Preparation info

Makes
225 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

I have adapted the more traditional recipe for zhoug to include coriander. We use it often at Paramount in various preparations, such as with steamed or roasted chicken or lamb’s brain-and-spinach dumplings.

Ingredients

1 teaspoon fennel seeds
2 teaspoons white peppercorns
1 tabl

Asia
India
Sauce
Fish course
Gluten-free
Vegan

Method

Dry-roast fennel seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Grind and sieve peppercorns, discarding husks. Blend all ingredients to a smooth paste in a food processor. Spoon into a jar, then cover with a film of oil and seal. Refrigerate for up to 2 weeks.

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Ingredients

Method

Part of