1 large bunch coriander
1-2 cooking spoon of vegetable oil
4 cloves garlic
1-tablespoon cumin seeds
1-teaspoon coriander seeds
2 tablespoons paprika
1-teaspoon ginger (optional)
½-teaspoon cayenne pepper (optional)
¼-teaspoon saffron threads
1 small lemon juice
1 small onion (optional)
Salt (to taste)
For the Sardine
2kg fresh sardines, double filleted
One batch Chermoula
½ cup flour
Finely chop the coriander, onion and cloves garlic.
Place cumin and coriander seeds in a frying pan over a medium heat. Cook and stir for about two minutes or until the seeds pop and mixture is fragrant. Place all the ingredients – the chopped coriander, garlic, seeds together in a clean bowl of a food processor and process until finely chopped. Now the Chermoula is ready to use.
When marinating chicken or fish, you might want to add a little oil or two tablespoon of water to thin the marinade and to make the marinade easier to spread over the chicken or fish.
For Fried Sardines Stuffed with Chermoula
Place one sardine fillet skin-side down. Spread the surface of the fillet with a teaspoon of Chermoula, and top with another sardine fillet, skin side up and place aside.
Repeat again with the remaining fillets and Chermoula. Leave the sardines to marinate for a half hour.
Dredge the stuffed fillets with flour on both sides. Shake off the excess, and set the sardines aside in a single layer. Place the frying pan on the gas cooker and heat over a medium-high heat.
Add enough vegetable oil to a fully cover, the bottom of the pan. When the oil is fry, cook the stuffed fillets in batches, for about four to five minutes on each side or until golden. Drain on paper towels and place in a serving plate. Fried Stuffed Sardines is an African food that can be served hot.