Spicy 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, dairy-free, low-carb, high-protein

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Ingredients

• 1/2 lb Firm white fish fillets (e.g., cod or tilapia)
• 1 Bell peppers (mixed colors)
• 1 Carrots
• 1/2 cup Green beans
• 2 Garlic cloves
• 1-inch piece Ginger
• 1 tbsp Coconut oil
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Coriander powder
• 1/4 tsp Red chili powder
• 1 tbsp Soy sauce or tamari
• 1 Lime

Method (tap to check — screen stays awake)

1. Cut the fish fillets into bite-sized pieces and set aside.
2. Slice the bell peppers, carrots, and trim the green beans. Mince garlic and grate ginger.
3. Heat coconut oil in a large skillet or wok over medium-high heat. Add cumin seeds and cook until fragrant.
4. Add minced garlic and ginger; sauté for 1 minute. Then add turmeric, coriander, red chili powder, and stir well.
5. Add the chopped vegetables to the skillet, stir-fry for 5-7 minutes until slightly tender.
6. Push vegetables to the side, add fish pieces, and cook for 3-4 minutes until just cooked through.
7. Mix the fish with vegetables, add soy sauce or tamari, and cook for another 2 minutes to combine flavors.
8. Squeeze lime juice over the stir-fry before serving.

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

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