Chermoula sauce is a delicious combination of fresh coriander leaves, flat leaf parsley, spices and preserved lemon (or lemon juice) for that tangy, acidic touch. Though it would have tasted better if I have used a mortar and pestle to get a inconsistent texture – I had no choice but to use a blender as I made a big batch. Of North African origin, this sauce is usually served with grilled seafood. However, I have made chermoula prawns and stirred it into boiled pasta. You can substitute the prawns with squids or clams.
Preparation time: 25 mins
Cooking time: 15 mins
TO MAKE THE CHERMOULA
40 g coriander leaves, chopped
40 g flat leaf parsley, chopped
40 g melted Q.B.B. Ghee
40 ml lemon juice
30 g red chillies, chopped
20 g garlic close, chopped
5 g salt
1 teaspoon cumin powder
½ teaspoon chilli powder
½ teaspoon coriander powder
TO COOKE THE PASTA
60 ml melted Q.B.B. Ghee
500 g prawns, peeled with tails intact
½ teaspoon sea salt
500 g angel hair pasta, boiled according to directions in the packet
500 g tomatoes, blanched, peeled and sliced
50 g roughly chopped flat leaf parsley
- TO MAKE THE CHERMOULA, combine the first 7 ingredients in a blender and blend till your get a paste.
- Transfer to a bowl and stir in the cumin, chilli and coriander powders till well combined. Keep aside.
- TO COOK THE PASTA, heat Q.B.B. Ghee.
- Add in the prawns and sea salt and sauté over high heat till prawns are cooked.
- Add in the prepared chermoula and the pasta and combine all.
- Remove from heat and stir in the chopped tomatoes and chopped parsley leaves.
- Serve immediately.