Wednesday, 26 June 2013

Charmoula on Baramundi


Charmoula is a condiment that is common in Algeria, Morocco and Tunisia. It is a sort of salsa or some people puree it to create a marinade that is delicious on fish or chicken or even toasted bread. It has tomatoes, peppers, chilies, mint, cilantro, parsley, great olive oil and loads of spices.


You will need:

  • 2 pieces white fish - I used a Baramundi
  • 4 tbsp olive oil - I used a strong Spanish Fuenroble
  • 1/2 tsp ground coriander
  • 1/2 chili d'arbo flakes
  • 1/4 tsp ancho chili powder
  • 1/2 tsp cumin seeds
  • pinch of saffron in 2 tbsp hot water
  • handful fresh mint
  • handful fresh cilantro
  • 1 chopped tomato
  • 1/2 cup chopped jarred peppers- I used 1/2 small jar
  • handful of parsley
  • 1/2 lemon zested and juiced
  • 1 tsp fresh grated ginger
  • 2 spring onions
  • salt/pepper to taste



Step 1: in a small pan add good olive oil. I have used a strong, fresh Spanish olive oil. Do not be afraid of a strong oil the more you use them the more you will love them. Add ground coriander, chili flakes or chili d'arbo ground (but use half as much), ancho chili flakes and cumin seeds. Cook 1-2 minutes and set aside off the flame.


Step 2: in 2 tbsp hot water add a pinch of saffron. Let bloom while you chop all your ingredients.



Step 3: chop mint, cilantro, tomato, roasted peppers (you can use jarred or fresh roasted), parsley, lemon zest and juice, grated ginger and your garlic oil and saffron. Mix.


Taste it and add salt and pepper.


Prepare your fish by quickly cooking in some olive oil, the oven or on the grill. (mine was frozen, then thawed) I have added some salt, pepper and old bay seasoning to mine. Cooked for a few minutes on each side. You can prepare any vegetables you like or a fresh salad. The point is to add lots of fresh veggies to the plate.



Spoon over some of your charmoula and be prepared to be amazed and how complex and fresh this topping is from the saffron to the fresh herbs and good oil!!




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