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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
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Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo! Ingredients:
1 bunch fresh cilantro or 1 bunch flat leaf parsley |
3 garlic cloves, peeled and bruised |
1 teaspoon cumin, ground |
1 teaspoon coriander, ground |
1 teaspoon paprika, ground |
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce) |
1/2 teaspoon sea salt |
1 lemon, juice of |
1/4 cup olive oil |
Directions:
1. Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
2. Chermoula will keep several days in the fridge.
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