- Heat oil over medium-high heat and stir-fry onions until translucent.
- Add diced chilies, garlic paste, paprika, tomatoes and potatoes.
- Stir well, cover and simmer for 10 minutes until potatoes soften and oil resurfaces.
- Add cubed fish and half the dill, toss to coat with tomatoes and cook for another five minutes.
- Season with salt to taste and garnish with remaining dill weed.
- Serve with steamed rice or use to stuff pita pocket sandwiches.