Spiced Indian Fish & Vegetable Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 40 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein
355 cal
30g protein
25g carbs
15g fat
per serving · estimated
Ingredients
- 1/2 lb Firm white fish fillets (such as cod or tilapia)
- 1 Bell peppers (mixed colors)
- 1 Carrots
- 4 oz Green beans
- 2 Garlic cloves
- 1-inch piece Ginger
- 1 tbsp Coconut oil or vegetable oil
- 1/2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Chili powder (optional for heat)
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Cut the fish fillets into bite-sized pieces and season lightly with salt and pepper.
- Chop the bell peppers, carrots, and green beans into thin strips. Mince garlic and ginger.
- Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add the chopped vegetables and stir-fry for about 5-7 minutes until they are tender-crisp.
- 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.
- Sprinkle turmeric, coriander, cumin, and chili powder over the fish and vegetables; stir well to coat evenly.
- 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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