Ingredients with Measurements:
- 1 lb Tharida fish fillet
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups water
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the diced potatoes to the pot and stir to coat with the onion and garlic mixture.
3. Add the ground cumin, paprika, turmeric, salt, and black pepper to the pot and stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and cover the pot with a lid.
5. Simmer the potato mixture for 10-15 minutes until the potatoes are tender.
6. Cut the Tharida fish fillet into bite-sized pieces and add them to the pot. Stir gently to combine.
7. Cover the pot with the lid and simmer for an additional 10-15 minutes until the fish is cooked through.
8. Remove the pot from the heat and sprinkle the chopped fresh parsley over the top of the Tharida with potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Tharida fish fillet can be substituted with any white fish such as cod or tilapia.
- Fresh parsley can be substituted with fresh cilantro or dried parsley flakes.
Variations:
- Add diced carrots or bell peppers for additional flavor and color.
- Use vegetable broth instead of water for a vegetarian version.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and Tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a wooden spoon to gently stir the Tharida with potatoes to prevent the fish from breaking apart.
- Adjust the seasoning to taste.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Tharida with potatoes in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the Tharida with potatoes in individual bowls, garnished with additional chopped fresh parsley.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with a side of crusty bread or rice.
Suggested Side Dishes:
- Roasted vegetables
- Steamed green beans
- Grilled asparagus
Troubleshooting Advice:
- If the potatoes are not tender after 15 minutes, continue to simmer until they are cooked through.
- If the Tharida with potatoes is too thick, add additional water or broth to thin it out.
Food Safety Advice:
- Make sure the Tharida fish fillet is fresh and has been properly stored.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food History:
Tharida is a type of fish commonly found in the Arabian Gulf and is often used in traditional Middle Eastern cuisine.
Flavor Profiles:
The Tharida with potatoes has a warm and comforting flavor profile with hints of cumin, paprika, and turmeric.
Serving Suggestions:
Serve the Tharida with potatoes as a main course for lunch or dinner.
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