Chermoula is a Moroccan marinade which is the foundation for
most fish dishes in Morocco. These include Tagine,Baked fish, Fried sardines
stuffed with Chermoula & Fish Tagine mqualli. But this marinade can also be
used to marinate chicken.
Although there are a number of variations for Chermoula in
the end the results are all similar in taste. The traditional Recipe for
Chermoula below is quite quick & very easy to prepare, & uses fresh
coriander. You should use only the small stems and the coriander leaves, all
the large stems should be thrown away. Adjust the Pepper to your own preference
of hotness.
This recipe for the chermoula makes enough marinade for 2
kilogram’s of fish and the total preparation time is 10 minutes.
INGREDIENTS
- 1 large bunch of coriander(cilantro) finely chopped
- 4 pressed and finely chopped cloves of garlic
- Two tablespoons of paprika
- One tablespoon of cumin
- One teaspoon of salt to taste
- One teaspoon of ginger ( this is optional)
- Half a teaspoon of cayenne pepper (also optional)
- Quarter teaspoon of saffron threads crumbled
- Three tablespoons of vegetable oil
- 1 small lemon juiced
PREPARATION
- You will have to mix all the ingredients together in a bowl slowly making sure that the marinade is thick to your liking.
- When you want to marinade your chicken or fish you might want to add a tablespoon or 2 of water or a little bit more oil to thin the marinade so it is easier to spread over the chicken or fish.
You should leave the chermoula thick if you want to use it
as a stuffing for your fried fish.
Hope you enjoy making your chermoula.