Zesty Fish And Vegetable Stir Fry Recipe

Indian cuisine · 363 calories

Zesty Fish and Vegetable Stir Fry recipe

About this recipe

Looking for a quick and flavorful protein-packed lunch? This zesty fish and vegetable stir-fry is perfect for your busy day or gym prep routine. Combining tender fish fillets with colorful mixed vegetables, this recipe is enhanced by aromatic Indian spices like turmeric, curry leaves, and Suhana Dal Makhani Spice Mix. It's a one-pan wonder that’s easy to make and ready in just 35 minutes. With 27g of protein and vibrant veggies in every bite, this dish supports muscle recovery and digestion without compromising on taste. Serve this stir-fry warm for a comforting meal that pairs well with a side of steamed rice or enjoy it as is for a lighter option. Ideal for lunch or meal prepping, it’s a must-try for anyone craving bold flavors and balanced nutrition.

Ingredients

  • 250 g Tendercuts Basa Boneless Fillet F&S
  • - Frozen Mixed Vegetables
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • 200G Mix Lonche (200g)
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 50 g Pluckk Organic Curry Leaves
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse and pat dry the fish fillets, then cut them into bite-sized pieces.
  2. 2. Mix rice flour, turmeric powder, and a pinch of salt, then lightly coat the fish pieces with this mixture.
  3. 3. Heat oil in a large pan and add mustard seeds until they crackle, then toss in curry leaves.
  4. 4. Add garlic and ginger paste to the pan, sautéing until aromatic and lightly golden.
  5. 5. Stir in the Suhana Dal Makhani Spice Mix and cook for 1 minute to release its flavors.
  6. 6. Add frozen mixed vegetables to the pan, cooking until they start to soften.
  7. 7. Place the coated fish pieces into the pan, searing on medium heat for 3-4 minutes per side.
  8. 8. Pour water into the pan and cover, allowing the fish and vegetables to steam for 5 minutes.
  9. 9. Adjust salt to taste, stir gently to avoid breaking the fish, and cook until the liquid is absorbed.
  10. 10. Transfer the stir-fry to a serving dish and garnish with fresh curry leaves.