Sri Lankan · intermediate
Sri Lankan Roasted Spice Pan-Seared Fish Steaks
Firm white fish steaks marinated in Jaffna-style roasted curry spices and tamarind, pan-seared and tossed with tempered onions.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the fish steaks dry with paper towels and place them in a wide bowl.
- 02
Mix the roasted curry powder, tamarind water, minced garlic, grated ginger, and 1 teaspoon of salt into a wet rub; coat the fish steaks evenly and marinate for 10 minutes.
- 03
Heat 1.5 tablespoons of coconut oil in a large non-stick skillet over medium-high heat.
- 04
Add the fish steaks to the hot pan and sear for 3 to 4 minutes per side until a dark, fragrant crust forms and the fish is just cooked through. Remove fish to a plate.
- 05
In the same skillet with remaining oil, add sliced red onions and curry leaves; sauté over medium heat for 3 minutes until onions soften and brown slightly.
- 06
Return seared fish steaks to the pan, toss gently with the tempered onion mixture for 1 minute to coat, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Spiced Fish
Cooking spice-marinated fish in a hot skillet to create a caramelised spice crust while retaining interior moisture.
Notes from the kitchen
- Sri Lankan dark roasted curry powder gets its distinct flavor from deeply toasted coriander, cumin, and fennel seeds.
- Ensure the skillet is thoroughly heated before adding fish so the paste forms a caramelized glaze without sticking.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
