Tangy Tamarind Fish Stir Fry Recipe

About this recipe

Tangy Tamarind Fish Stir-Fry is a vibrant Indian-inspired dish that’s perfect for a quick and nutritious lunch. Featuring tender white fish fillets, fresh mooli radish, and chow chow squash, this recipe combines protein-packed fish with fiber-rich vegetables for a balanced meal. The tangy tamarind paste, paired with aromatic spices like cinnamon and a curry blend, creates a mouthwatering sauce that coats every bite. This stir-fry is a celebration of bold flavors and textures, coming together in under 40 minutes. Serve it hot for a satisfying meal that’s both delicious and nourishing, ideal for busy weekdays or a wholesome gym meal prep option.

Ingredients

• 180G Fish Said Fred Asc Sea Bass Fillets
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300 g Trs Flake Rice Thick Pawa 300G
• - Indian Spice Company Cinnamon
• 240G Spice Kitchen Curry Blend Trio, 240G
• 200G Top-Op Tamarind 200g
• - Biona Capers In Olive Oil
• 750 G Top-Op Table Salt Drums
• 65G Natoora Root Ginger
• 100 G Jumbo Garlic 100g

Instructions

1. 1. Rinse and pat dry the white fish fillets, then cut them into bite-sized pieces.
2. 2. Peel and julienne the mooli radish and chow chow squash for even cooking.
3. 3. Heat olive oil in a pan over medium heat and gently sauté minced ginger and garlic until fragrant.
4. 4. Add the fish pieces to the pan and cook for 3-4 minutes on each side until lightly golden.
5. 5. Stir in the tamarind paste, cinnamon, curry blend, and salt, ensuring the fish is evenly coated.
6. 6. Add the julienned vegetables and toss well to combine with the spices and tamarind.
7. 7. Cover the pan and let it simmer for 10 minutes, stirring occasionally for even cooking.
8. 8. Remove the lid and cook for another 5 minutes until the sauce thickens slightly and vegetables are tender.
9. 9. Adjust seasoning if needed and serve hot for a tangy and flavorful lunch.