Chermoula is a marinade traditionally used for seafood and fish. According to wikipedia there are many varieties incorporating a whole host of herbs and spices.
I like this particular mix and use it as a dip, a spread, a marinade…
The coriander gives it quite a fresh taste. Surprise, surprise, as I went off coriander 5 years ago (don’t ever plant a whopping great coriander plant right outside your back door. The smell is overpowering!) and have only just started enjoying it again. So if you are not a big coriander fan, give this dip a go. It just might change your mind :) Life is too short to have food aversions.
The only real work to this dip is the roasted sweet pepper (capsicum). If you cannot be bothered, buy a jar of roasted peppers. If you want to roast it yourself, rub a sweet red pepper with olive oil and put in a 200°C oven (or under a hot grill) until the skin chars. Pop it into a ziploc bag and let it sweat as it cools. Peel the skin off and use the flesh.
- 1 big bunch fresh coriander
- 4 cloves of garlic (or garlic paste)
- 1 roasted red pepper
- 4 tbsp olive oil
- the juice of a lime
- 1 tsp course sea salt
- 1 tsp cayenne pepper
- 1 tbsp paprika
- 1 tbsp ground cumin
Chuck all of the ingredients into a blender and blitz. If you don’t have a blender, use a pestle and mortar. If you don’t have a pestle and mortar, you’re in trouble.
This dip is quite fiery. My favourite way of eating this is spread on a slice of freshly-baked bread with a little bit of philadelphia. Yum! And if you’ve got some teriyaki chicken lying around, pop that on top for a double-yum open sarnie.