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Pan fried Tuna in Red Chermoula Stew

Course: Side Dish
Cuisine: Middle Eastern


  • 500 gms yellow fin tuna fillets cut into cubes
  • 4-5 tbsp red chermoula
  • Salt to season
  • Olive oil to shallow fry the fish + 2 tbsp
  • 1 large red onion finely chopped
  • 3 garlic cloves finely chopped
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp kashmiri chilli powder
  • 2 fresh tomatoes finely chopped
  • Juice of ½ lemon
  • ½ cup fresh parsley finely chopped


  • 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.