Kingfish or Surmai is a easy to cook (and eat) fish with just a center bone. The thin fillets are perfect for this shallow fried rawa (semolina) coated preparation. Like many recipes, everyone has their own version but I use the recipe below.
Wash and pat the fish dry. Rub a spice mix of tamarind paste, salt, turmeric, chilli powder, coriander powder and a few drops of lime/vinegar and leave for 30-45 min. Get a plate and put some semolina (rawa) on it. Gently coat both sides of the fillet and drop it on a hot non-stick pan (you just need a few drops of oil on the hot pan). Cook for 2-3 minutes on each side – check to see the firmness of the fish, which means its cooked. Enjoy with a nice green chutney or just like this.