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Makes enough marinade for 2 kg (about 4 1/2 lb.) of fish.
Prep Time: 10 minutesTotal Time: 10 minutesIngredients:- 1 large bunch cilantro (coriander), finely chopped
- 4 cloves garlic, pressed or finely chopped
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon salt, or more to taste
- 1 teaspoon ginger (optional)
- 1/2 teaspoon cayenne pepper (optional)
- 1/4 teaspoon saffron threads, crumbled
- 3 tablespoons vegetable oil
- juice of 1 small lemon
Mix all ingredients together in a bowl. The chermoula is now ready to use.
When marinating fish or chicken, you might want to add a little more oil or a tablespoon or two of water to thin the marinade so it's easier to distribute over the fish.
Leave the chermoula thick if using as a stuffing for fried fish.
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What is chicken chermoula?
chicken chermoula
What is chermoula?
Chermoula refers to a marinade used in Algerian, Moroccan, and Tunisian cooking. It is usually used to flavor fish or seafood.
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