How to make Moroccan chermoula
A distinctive Moroccan marinade, chermoula is often employed in fish dishes as the flavors of chili, ground cumin and fresh coriander marry so well and complement the fish perfectly.
- 2 garlic cloves, chopped
- 1 teaspoon coarse sea salt
- 1–2 teaspoons cumin seeds, crushed or ground
- 1 fresh red chili, deseeded and chopped
- freshly squeezed juice of 1 lemon
- 2 tablespoons olive oil
- a small bunch of coriander, roughly chopped and/or a small bunch of flat-leaf parsley, chopped Makes 1 small pot.
To make the chermoula, use a mortar and pestle to pound the garlic and chilli with the salt to form a paste. Add the coriander and parsley leaves and pound to a coarse paste. Beat in the cumin and paprika and bind well with the olive oil and lemon juice (you can whizz all the ingredients together in an electric blender if you prefer).