Spiced Indian Fish & Vegetable Stir-Fry

Indian · 40 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1 lb Firm white fish fillets (such as cod or tilapia)
• 2 Bell peppers (mixed colors)
• 2 Carrots
• 8 oz Green beans
• 3 Garlic cloves
• 1-inch piece Ginger
• 2 tbsp Coconut oil or vegetable oil
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Chili powder (optional for heat)
• 2 tbsp Lemon juice
• to taste Salt
• to taste Black pepper

Method

1. Cut the fish fillets into bite-sized pieces and season lightly with salt and pepper.
2. Chop the bell peppers, carrots, and green beans into thin strips. Mince garlic and ginger.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add garlic and ginger; sauté for 30 seconds until fragrant.
5. Add the chopped vegetables and stir-fry for about 5-7 minutes until they are tender-crisp.
6. Push the vegetables to the side, add the remaining oil, and then add fish pieces to the skillet. Cook for about 4-5 minutes until fish is opaque and cooked through.
7. Sprinkle turmeric, coriander, cumin, and chili powder over the fish and vegetables; stir well to coat evenly.
8. Finish with lemon juice, adjust salt and pepper, and serve hot.

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

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