By 2nd October 2021 October 27th, 2021 No Comments

This week I seem to be carrying on with my theme of rubs and marinades. They are a very simple way to change and give your weekly meals a point of difference. Particularly if you’re still in an Auckland lockdown.

Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavour fish or seafood, but it can be used on other meats or vegetables. I find it works really well with lamb as well as fish.

I have found that you can even use it as a kick-ass dip!

All you need is a decent amount of fresh coriander, parsley and mint


  • 2 shallots or 1 onion, peeled and diced
  • 8 cloves garlic, peeled and crushed
  • 1 small knob ginger, peeled
  • 2 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 cup fresh coriander leaves
  • 1 cup parsley leaves
  • 1/2 cup mint leaves
  • juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp flaky salt

Either smash all the ingredients of the chermoula together to combine or place all the ingredients into a kitchen blender and blitz until well combined.

Place the chermoula into a jar and keep it in the refrigerator for up to a month.