Chermoula

KhangWei or NKW asked for the Chermoula recipe and I think I owed him one as I should have included in my last post.

Sorry, my fault.

Chermoula is garlicky flavour marinade.

Moroccan cuisine has probably become the most well-known North African style in cooking. Chermoula is one of the most versatile of the many Moroccan spice blends – it’s not that hot so can be used to flavour salad dressings or as a dry rub for fish or chicken before lightly cooking. It’s a clever combination of robust earthy flavours such as cumin, paprika and turmeric with the freshness of onion and herbs like parsley and coriander.

There are numerous variation for Chermoula - basically the main ingredient of Coriander, Parsley, Garlic, Oil, Salt and Lemon Juice is similar. The only difference being the spices used. I add some extra curry powder and chilli powder for extra flavour. 1 tablespoon and 1 teaspoon respectively.


Here goes

1 bunch coriander (or ½ bunch coriander and ½ bunch parsley)
2tsp whole cumin seeds, toasted and crushed ( or just use cumin powder )
½-1 tsp cayenne pepper
2tsp sweet paprika
4 cloves of garlic
juice of 1 lemon
2 tbsp/30ml/1fl oz extra virgin olive oil ( I uses near to 100ml )
½tbsp coarse sea salt

Method

1. Put all the ingredients in a food processor and process to a slightly uneven purée. Smear over the fish fillet on both sides. Place in a shallow dish, cover and leave to marinate for at least one hour, turning occasionally, before cooking.

2. Wipe a heavy frying pan with olive oil. Place over a high heat and leave to heat through thoroughly for about three minutes. Lay the fish fillet, skin side down in the pan. Cook the fish fillet for a further 2-3 minutes on each side. Serve immediately.

Leave some chermoula as sauce and spoon over fish or as dip.
















marinating fish fillet.



More info on ingredients use.

coriander

Parsley

cumin

Cayenne pepper

Paprika

olive Oil

Sea Salt

Cheers !