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Red Chermoula Paste

—

18 November 2020 BY Julie Biuso
SERVES: Makes about 1 cup

Spice up your life with Red Chermoula Paste

This spicy paste can be smeared over fish and meats or vegetables before baking, roasting or barbecuing, or let down with oil or liquid to form a sauce. The paste will keep refrigerated for about a month, if not longer.

Ingredients
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⅓ cup cumin seeds ¼ cup coriander seeds 1 tsp salt 2 large cloves garlic, peeled and roughly chopped 2 hot green chillies, seeded and roughly chopped 3 Tbsp ground ginger 3 Tbsp sweet paprika 4 Tbsp lemon juice ⅓ -½ cup olive oil, plus extra to run over the top

Method
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1 Put cumin seeds in a small dry frying pan (skillet) and set over a medium heat. Toast seeds for 3-4 minutes, stirring once or twice, until they smell wonderfully fragrant and are visibly darker; be careful not to let them burn or they will taste bitter. Tip seeds onto a plate. Add coriander seeds to pan and toast for a few minutes until they smell fragrant.

2 Put seeds and remaining ingredients in a liquidiser or high-speed blender and whizz to a paste. Transfer to a glass jar, pour a little oil over the top to cover the paste, cover jar and refrigerate.

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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