Chermoula is a classic marinade in Moroccan, Algerian and Tunisian cuisine. It's essentially a herb and spice paste used mainly with fish but it's more versatile than that and can add depth of flavour and bright herbal freshness to all kinds of seafood, poultry, meat and vegetable dishes. I picked up this version on a recent trip to Morocco.
1/2 bunch parsley
1/2 bunch coriander
1/2 tbsp salt flakes
1/4 tsp ground black pepper
1 1/2 tbsp paprika
1/2 tbsp cumin powder
1/2 tbsp ground coriander seeds
1 small piece preserved lemon, finely diced
6 small garlic cloves
30g fresh turmeric (or 1 tsp ground dried turmeric)
Extra virgin olive oil
1 lemon, juiced
1. Roughly pick the parsley and coriander and chop until quite fine but still with some texture.
2. Add the herbs, salt, pepper, spices and preserved lemon to a medium bowl. Finely grate the garlic and turmeric and mix in. Add a splash of water and enough oil to make a loose paste - not too loose, as you still have to add lemon juice. Mix the lemon juice through just before using.
Tip: This doesn't store well so use the day you make it or the next day.
Use this chermoula in Karen Martini's: