The is a spicy version of the green chermoula. Use it to drizzle on cous cous, fried eggs or rice or anywhere you would use a chilli sauce.
90g coriander (about 1 bunch), leaves and stems chopped
2 tbsp smoky sweet paprika
2 tsp freshly ground cumin
1 tsp ground cayenne (or to taste)
1 tsp fine salt
1 clove garlic, finely chopped
20g ginger, finely sliced
100ml extra virgin olive oil
juice of 1 lemon
black pepper to taste
Mix everything together in a mixing bowl and allow to sit for a couple of hours or overnight.
Serve with grilled oily fish such as mackerel (pictured) or sardines.
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