Assume the coriander is ground? I assumed so, if the author has a tweak would be helpful

Coriander seed - not necessarily ground, because the technique of warming ;whole and/or ground) spices a few minutes in a fring pan is a common technique in subcontinent cooking to awaken ir bring out their flavours.
So, your choice.
If there wasn’t the few minutes in the hot pan, I would definitely grind the spices.