Chermoula with preserved lemon

Name: Chermoula with preserved lemon
Yield: Makes 350 ml
Cuisine: Indian
Ingredients: ½ cup coriander leaves, finely chopped; ½ cup spearmint leaves, finely chopped; 2 red bird’s-eye chillies, minced; 200 ml extra-virgin olive oil; 10 red shallots, finely sliced; 1 teaspoon cumin seeds; 1 preserved lemon (rind only), diced; ½ teaspoon freshly ground black pepper; ¼ cup flat-leaf parsley, finely chopped; 4 large cloves garlic, minced

Preparation info

Makes
350 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This version of chermoula, with the addition of preserved lemon, is wonderful with fish.

Ingredients

1 teaspoon cumin seeds
10 red shallots, finely sliced
4 large cloves

Asia
India
Spice Mix
Condiment
Gluten-free
Vegan

Method

Mix all ingredients thoroughly. Spoon into a jar and cover with a film of oil. Refrigerate for up to 3 days.