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Sri Lankan Roasted Spice Pan-Seared Fish Steaks

Name: Sri Lankan Roasted Spice Pan-Seared Fish Steaks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 600 g white fish steaks, such as kingfish, mahi-mahi, or cod; 1.5 tbsp Sri Lankan dark roasted curry powder; 1 tbsp tamarind paste, mixed with 2 tbsp warm water; 1 large red onion, thickly sliced; 3 piece garlic cloves, minced; 1 tsp fresh ginger, grated; 12 piece curry leaves, fresh; 2 tbsp coconut oil

Firm white fish steaks marinated in Jaffna-style roasted curry spices and tamarind, pan-seared and tossed with tempered onions.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Sri Lankan Roasted Spice Pan-Seared Fish Steaks

AI illustration

Technique to learn

Pan-Searing Spiced Fish

Cooking spice-marinated fish in a hot skillet to create a caramelised spice crust while retaining interior moisture.

Instructions

Step 1: Pat the fish steaks dry with paper towels and place them in a wide bowl.
Step 2: 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.

Step 3: Heat 1.5 tablespoons of coconut oil in a large non-stick skillet over medium-high heat.

Step 4: 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.

Step 5: 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.

Step 6: Return seared fish steaks to the pan, toss gently with the tempered onion mixture for 1 minute to coat, and serve hot.

Cooking tips

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.

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