Homemade Moroccan Spice Paste

If you can’t get Patak’s Garam Masala Curry Paste® this is a good substitute.  It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish.

Moroccan Marinade (Morrocan Spice Paste)
Yield: 1 cup

1 tsp. paprika
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. ground anise seed
1/2 tsp. ground ginger
1 tsp. curry powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. kosher salt
1/2 cup peanut oil or pure olive oil
4 tbsp. fresh cilantro, chopped, or 2 tsp. dried cliantro leaves*
1 tbsp. fresh lemon juice (for fish)

*This paste will keep in a sealed plastic bag, refrigerated, indefinitely. If you intend to keep it on hand, use dried cilantro.

  1. Process all ingredients except cilantro and lemon juice in a processor or blender until it becomes a paste.
  2. To use as a marinade: In the cooking pan brush meat, poultry, or seafood with paste on all sides. Cover loosely with plastic wrap and let stand at room temperature for 30 minutes.
  3. Cook fish or meat at high temperature and remove to warmed platter.

To finish the sauce: Add 2 tbsp. of olive oil or butter or stock to the pan and add cilantro and lemon juice for fish. Heat and pour over sliced meat or fish. Serve immediately.

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