Chermoula is a marinade used in Moroccan cooking to flavor fish or meat. It also makes a great chutney as its made up of herbs, garlic and other spices. It’s a different take on our regular Indian green chutney. Hence I wanted to make this dish and I am pleased with the outcome.
This chutney can be ready within minutes. You can use it as a sandwich spread or use it as a dip apart from using it as a marinade. The spices in it blend in beautifully and bring in a different flavor to this chutney. Chermoula is surely going to be a favorite in my kitchen from now on.
I got this recipe from my Asian neighbor. While we were on our evening walk together, she mentioned that she was cooking fish that day. Out of curiosity I asked her what she used to marinate the fish. That is when she introduced me about Chermoula. I was hooked on to it right from its name. It sounded simple to make and I had already started to think of ways to use it in my vegetarian cooking!
1 bunch cilantro
2 garlic cloves
2 tsp chilly flakes
1 tsp paprika/chilly powder
2-3 strands of saffron/kesar
1 tbsp cumin-coriander powder/dhania-jeera powder
Juice of half a lemon
1 tsp olive oil
Grind all of the above ingredients together to a smooth paste, except the olive oil.
Pour the oil over the ground paste and mix it well. It will have a nice creamy texture to it. Adjust salt as required. Chermoula is ready. Store it in an airtight container for until 2 days in a refrigerator. Be creative using it. I used this when I made Masala Toast the other day. It surely gave a new taste to my sandwich. Its fresh, tangy and spicy. Love it!