I have tried many ready-made Harissa pastes in supermarkets but none tasted like the ones I have had on my travels. So I decided to investigate how to make one that suited my palate. I hope you like it too! This recipe makes about 450g of paste and is delicious drizzled over yoghurt and served as a dip with spicy (no fry) crisps….yum!
- 5 tbsp each coriander, cumin and fennel seeds
- 1 garlic clove
- 1 red onion, roughly chopped
- 5 red chillies, roughly chopped (the small red chillies are fiery if you like that!)
- 1 large red pepper, roughly chopped
- 100ml olive oil
- Salt 2 tsp or to taste
- Dry roast the coriander, cumin and fennel seeds in a pan for a couple of minutes on LOW heat until you can smell their fragrance. Use a blender to grind these to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender until they form a paste.
- Tip this paste into a shallow pan and cook for approx 10-15 mins on low heat until it is as thick as jam, stirring constantly towards the end. Stir in the spices and salt, then remove from heat.
You can also use dry red chillies if you don’t have fresh ones. But use less, as dry chillies are more concentrated! This also freezes well!