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1. Preheat the oven to 350°. Rub the roast with 1 tablespoon of the olive oil. In a small bowl, combine the ground coriander seeds and paprika with 2 teaspoons of kosher salt and 1 teaspoon of pepper. Rub the spice blend all over the roast. 2. In a medium roasting pan, heat the remaining 1 tablespoon of olive oil.
Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl. When the table is set, heat a large nonstick frying pan over medium-high heat.
Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or ...
Want to make Seared Halibut with Coriander and Carrots? Learn the ingredients and steps to follow to properly make the the best Seared Halibut with Coriander and Carrots? recipe for your family and friends.
1 tbsp coriander seeds, crushed. 1 tsp English mustard powder. 1 tsp black pepper, freshly ground. 1 tsp paprika. 150g vintage Red Leicester, finely grated. 60g parmesan, finely grated. 2 large ...
In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek. In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer.