Photograph of the finished Chermoula

Middle East · Sốt gia vị Chermoula

Chermoula

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Coriander Coriander 160 g
  • Photograph of Parsley Parsley 120 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 16 g
  • Photograph of Lime Lime 4
  • Photograph of Olive oil Olive oil 240 ml
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Salted lemons Salted lemons 60 g

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.
Start cooking