Spiced Indian Fish & Vegetable Breakfast Hash

Indian · 30 min · Fish · pescatarian, gluten-free, dairy-free, low-carb

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Ingredients

• 1 lb Firm white fish fillets (e.g., cod or tilapia)
• 2 cups Mixed vegetables (bell peppers, carrots, peas)
• 1 small Red onion
• 3 Garlic cloves
• 1-inch piece Ginger
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• ½ tsp Chili powder
• to taste Salt
• 2 tbsp Olive oil or vegetable oil
• 2 tbsp Fresh cilantro
• 1 Lemon or lime

Method

1. Dice the fish fillets into bite-sized pieces and season with a pinch of salt and half of the turmeric powder.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add cumin seeds and let them splutter, then add chopped red onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent, about 3-4 minutes.
3. Add chopped vegetables to the skillet and cook for another 5-7 minutes until tender but still colorful.
4. Push the vegetables to one side of the skillet. Add the remaining oil and the seasoned fish pieces to the cleared side. Cook fish for 3-4 minutes until opaque and cooked through.
5. Mix the fish into the vegetables, sprinkle with chili powder, remaining turmeric, and salt to taste. Cook for another 2 minutes to blend flavors.
6. Squeeze fresh lemon or lime juice over the hash and garnish with chopped cilantro.
7. Serve hot directly from the skillet for a flavorful, protein-packed Indian-inspired breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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