Chermoula - 2
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Wonderful slighty hot, spicy dressing/marinade/sauce super on fish
This is great version of Chermoula which I think is better than the previous recipe Recipe
some ingredients Picture
- Tear the leaves off the coriander and add to a blender. Peel and chop the garlic cloves and add to the coriander along with a teaspoonful of smoked paprika. Put a teaspoonful of cumin seeds into a thick bottomed dish over a high heat, and stir every now and again for a few minutes. Take off the heat, grind in a pestle and mortar and add to the blender.
- Cut the lemon in half, discard the pips and squeeze into the blender along with six tablespoonfuls of olive oil and a few pinches of salt. Blend well and pour into a small bowl.
Serve with: Halibut with Chermoula Recipe
References: Based on a recipe in the wonderful Claudia Roden's book Tamarind & Saffron
Categories: csauce Recipe Id: r4735