Marinate the cubed fish pieces with 2 to 2 ½ tbsp of red chermoula. Season with salt only if necessary as chermoula contains salt. Keep for at least 2-3 hours or longer if possible.

Shallow fry the fish pieces till half done (about 2 minutes on either side). Again, the chermoula contains oil so very little oil is necessary in the pan to shallow fry. Remove and keep aside.

In another pan, heat 2 tbsp oil and add the chopped onions and garlic. Saute till the onions turn light brown.

Then add turmeric powder, coriander, cumin and Kashmiri chilli powder.

Saute on low heat for another minute and add the tomatoes and remaining red chermoula.

Mix well to combine and continue to cook on low heat for 5 minutes covered.

Then add 1 cup water and bring to boil. As it begins to boil, add the fish pieces and cook covered till the fish has cooked well. (Add more water if necessary)

Open and add juice of half a lemon. Stir through and check seasoning; adjust if necessary.

Remove from heat and garnish with chopped parsley.