Coriander and garlic marinade - Delicious chermoula sauce
Servings: 8
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Coriander and garlic marinade - Delicious chermoula (or Charmoula) is a marinade or sauce that is most often used to accompany fish, or vegetables and poultry. In Morocco it is used in many tajine fish recipes.
Ingredients
- 1 bunch of parsley 1 cup aprox
- 1 bunch of coriander 1 cup aprox
- 3 cloves of garlic
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- Salt and freshly ground pepper
- Olive oil
- Juice of 1 lemon
Instructions
- In the mortar:
- Press the garlic and spices (salt, pepper, paprika and cumin) in the mortar until obtaining a good consistency.
- Add the herbs, oil and lemon juice and crush a second time to form a homogeneous paste.
- Adjust seasoning.
- Place in an airtight container until ready to use or refrigerate for up to 1 week in an airtight jar, covering the surface with olive oil.
- In the mixer:
- Rinse the herbs (parsley and coriander) and remove the leaves, keeping the tender part of the stems.
- Finely chop fresh herbs and cloves of garlic.
- Season with salt and pepper, add the remaining spices (cumin and paprika, and chili flakes) and mix well.
- Pour lemon juice and olive oil (3 to 4 tablespoons for me), mix again.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 3mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg
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