- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 brown onion, halved, coarsely chopped
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons coarsely chopped fresh coriander
- 2 tablespoons coarsely chopped fresh continental parsley
- 2 garlic cloves, chopped
- 1 tablespoon mild paprika
- 2 teaspoons ground turmeric
- Pinch of cayenne pepper
- Salt & freshly ground black pepper
- Step 1Place cumin and coriander seeds in a frying pan over medium heat. Cook, stirring, for 2 minutes or until seeds pop and mixture is fragrant.
- Step 2Place the seeds, onion, lemon juice, coriander, parsley, garlic, paprika, turmeric and cayenne pepper in bowl of a food processor and process until finely chopped. Season with salt and pepper.
Store this chermoula in an airtight container in the fridge for 1 week. Variations-Laksa paste: Place 6 long dried red chillies in a bowl of hot water and set aside for 20 minutes to soak. Drain. Place in the bowl of a food processor along with 8 purple (Asian) eschalots, 5 macadamia nuts, 1 1/2 tbs grated fresh galangal, 2 chopped stems lemon grass, 2 tbs peanut oil, 1/2 tsp ground turmeric, 1 tsp shrimp paste and 1 garlic clove, and process until smooth. Red curry paste: Place 2 tsp shrimp paste, 14 fresh red birdseye chillies, 1 tbs chopped fresh galangal, 5 purple (Asian) eschalots, 1 stem chopped lemon grass, 4 sprigs fresh coriander, 1 tbs coriander seeds, 1 1/2 tsp whole black peppercorns, 1 1/2 tsp cumin seeds, 3 garlic cloves, 1 1/2 tsp grated lime rind, 1 tsp ground nutmeg and 1/2 tsp salt in the bowl of a food processor and process until smooth.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Australian Good Taste