Chermoula Marinade

by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori

This herby paste is suitable for any kind of fish and seafood, and even chicken and lamb. Its fresh and herby flavor gives the meat a very special touch. I added turmeric for an extra Asian touch.

Preparation time: 15 minutes
Makes ³⁄₄ cup (175 ml)
1 teaspoon cumin seeds, toasted

¹⁄₂ cup (30 g) chopped fresh coriander leaves (cilantro)
6 cloves garlic, finely chopped
¹⁄₂ teaspoon ground turmeric
¹⁄₂ teaspoon chili powder
1 teaspoon dried thyme leaves
¹⁄₂ teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice

In a mortar, grind the toasted cumin seeds to a powder. Add the rest of the ingredients, except the oil and lemon juice, and grind to a coarse paste. During grinding slowly drizzle in the olive oil until all ingredients are ground. Add any remaining olive oil and the lemon juice.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.