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
Chermoula
- 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.