[CH] Re: Cilantro recipes

Alexandra Soltow (pamra@rockland.net)
Mon, 11 May 1998 19:53:43 -0400

Angie wrote,

>I am trying to find some good, spicy recipes containing cilantro.

Try this. It's served as a condiment in most Indian restaurants: if you
don't have access to papadums to dip into the stuff, corn chips will do
quite nicely, along with any other items you usually like to dip into spicy

Cilantro-Mint Chutney (from Madhur Jaffrey's World of the East)

3/4 c chopped cilantro, firmly packed
1/2 c chopped fresh mint, firmly packed
1 fresh hot green chili (how about 3 or 4? Pleeeaaaase!!!!!)
1 TB lemon juice
3/4 c plain yogurt
1/4 to 1/2 tsp salt

Put first 4 ingredients in a blender or food processor along with 3 TB
water. Process until smooth.
Beat yogurt in a bowl until it is creamy. Add cilantro mixture and fold in.
Add salt to taste.

Okay, here's something else. This sauce is suggested for serving with baked
fish fillets, but I've also used it (without cooking it and with the
addition of chopped scallions) in a red bean salad. It looks Georgian
(former Soviet, that is!) in origin.

Walnut-Cilantro Sauce (from Paula Wolfert's Cooking of the Eastern

2 onces shelled walnuts, finely chopped
1/4 tsp salt
1/2 tsp hot Hungarian paprika
1/3 c warm water
2 large cloves garlic, peeled and halved
3 TB olive oil
1 packed cup chopped cilantro
juice of 1 lemon, or more to taste

In a food processor, grind walnuts with salt and paprika. After walnuts
exude their oil and the mixture is pasty, blend in just enough warm water
to make walnuts turn creamy and light-colored. Scrape into small bowl.
Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low
heat. Add garlic and cilantro and cook, stirring, until oil just begins to
sizzle (maybe 2 - 3 minutes). Add to the walnuts along with the lemon juice
and enough of the water to give the sauce an even consistency. Correct the
seasoning. Makes one cup.

If you use this for fish, brush fillets with olive oil and bake on an oiled
baking sheet until just cooked, about 5 minutes. Transfer fish to a shallow
serving dish. Spread an even layer of sauce over each fillet and garnish
with lemon. Serve at room temperature.


Alexandra Soltow


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