Chermoula

Method

1. 1 Roast cumin seeds in a dry pan for 90 seconds, then grind them into a fine powder; roasted cumin is the aromatic core of chermoula.
2. 2 Grind the garlic with salt in a mortar until it forms a paste, then add the vegetables and continue grinding.
3. 3 Pound the vegetables in a mortar and pestle, not in a blender; the blender's blades will overheat the vegetables, causing them to become bitter.
4. 4 Mix together chili powder, turmeric, chopped lime, and lime juice, then pour olive oil in a thin stream.
5. 5 Let the sauce rest for 15 minutes to allow the flavors to infuse; use it to marinate fish for 1 hour or as a dipping sauce.