Hi Suthseaxa, I cook a lot of Indian food, so maybe I can offer some help. I haven't worked with WHOLE coriander seeds (through a spice grinder is on my wish list...), but I always add the coriander powder at the end, and that's what I've seen a lot of Indian recipes call for. It's supposed to add a bright lemony flavor and the flavor seems to become warped if you add it too early, so that may be your problem. It's also just a slightly sour ingredient by nature, so maybe you just need a finer grind? Also, if your spices are smoking too much, don't be afraid to add a tiny bit of water or tomato pulp to the pan, or add a little more oil before adding the spices. It is a fine balance between fully cooking those spices and burning them, I know, and it can take a little while to get the hang of.