Place salt, coriander powder, cumin, paprika, juiced lime, grated ginger & garlic into a bowl and mix everything together. Pat the fish dry and place into the marinade mix bowl, coat the fish with some of the mix and leave to marinate for 20mins or so. Slice onions and peppers. Heat the oil in a large frying pan and gently fry the onions until soft. Add the peppers and chipotle paste, cook for 2-3 minutes, then add the fish with the marinade, sugar, chopped tomatoes, tomato puree, and coconut cream, stir gently. Heat until nearly bubbling but do not allow to boil, leave on a slow simmer until the fish is cooked through, about 12-15 minutes. Serve with boiled rice and parsley garnish.