Homemade Tilapia Fish Broth with Tomato Potato

This evening, a game is over. Tilapia fish and light broth with tomato potato. The heat of the pan after cooking makes the tongue water. Especially after the evening, when the cold wind blows, the fresh fish broth with steaming hot rice is really a wonderful part.

Today's kitchen was a combination of local red tomato sour college and soft potatoes. The tilapia fish is boiled and fried so that a beautiful mushy and broth does not come out. Onion, ginger, garlic paste, turmeric, pepper and cumin powder are well fried in oil. Red tomatoes and long-cut potatoes are mixed with chopped potatoes. As soon as the momo smells good, the broth is taken out with water.

When the water boils, the fish pieces are fried and left in the pan. After a short simmer with the lid on, the tomato juice is pressed into the potatoes and a thick broth is formed. Before naming, the aroma that comes out after supplying Pakistan chili fills the whole house.

The goal is to understand how perfectly the fish pieces are cooked. The tomato pieces will melt quite a bit and mix with the broth to bring a thick consistency. This dish can be tried for a special simple dinner in the right amount of grated armato. The feeling of this fish broth with hot rice is incomparable. This very simple dish is prepared at the same time and people eat it with satisfaction.