Charmoula is a fiery chili sauce used in Moroccan dishes.
It is traditionally used with fish, but it also works equally well with chicken - see my Moroccan Chicken Tagine.
Preparation Time: 10 Minutes
|2 tblsp chopped fresh coriander||4 tblsp olive oil|
|4 garlic cloves, crushed||1 heaped teasp saffron powder|
|2 small red chillies, seeded and chopped||2 teasp paprika|
|1 tblsp ground cumin||Juice of 1 lemon|
|1 teasp salt|
Put all the ingredients into a blender and whizz until smooth - add a little water if necessary to help the blending. The mixture should be stored in the fridge until needed.