Saturday, July 22, 2017

Dilled Tilapia

Dilled Tilapia
The tilapia fillets that were defrosted today were too thin to withstand a gravy, so they were chopped into little cubes and quickly stir-fried with potatoes. Dried dill weed is not often used in my kitchen, but was a great substitute for cilantro which I did not have. This stir-fry was quick & easy to prepare and tasted quite awesome.

1 lb. fillets of tilapia
1 russet potato, sliced and cut into matchsticks
1 large onion, sliced thin
1 tsp. garlic paste
1 large tomato, diced
2-3 serrano peppers, diced
1 tsp. Kashmiri mirch/paprika
1 tsp. dried dill weed
4 Tbsp. vegetable oil
salt to taste

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

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