Spiced Coconut Fish And Vegetable Stir-Fry Recipe

About this recipe

A vibrant stir-fry combining tender fish chunks with fresh vegetables in a creamy coconut and spice-infused sauce, perfect for a satisfying lunch.

Ingredients

• - Light Meat Tuna Chunks In Sunflower Oil 185Gms
• 200 ml Coconut Milk
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 100 g Jeera
• - Coriander Powder
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Wash and pat dry the fish chunks, then marinate with turmeric, salt, and lime juice.
2. 2. Thinly slice the carrot, green beans, red bell pepper, onion, garlic, and ginger.
3. 3. Heat vegetable oil in a large skillet or wok over medium heat and add cumin seeds.
4. 4. Once the cumin seeds crackle, add the ginger and garlic, sautéing until aromatic.
5. 5. Add the onion slices and cook until they turn translucent, stirring occasionally.
6. 6. Toss in the carrot, green beans, and red bell pepper, cooking for 5 minutes until softened.
7. 7. Stir in the coriander powder and black pepper, mixing well to coat the vegetables.
8. 8. Gently add the marinated fish chunks and cook for 3-4 minutes on each side until cooked through.
9. 9. Pour in the coconut milk, lower the heat, and simmer for 5 minutes to blend flavors.
10. 10. Adjust salt to taste and sprinkle fresh coriander leaves on top.
11. 11. Serve hot with steamed rice or as is for a lighter, low-carb meal.