Rawa Fried Surmai (Kingfish)

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.

Rawa Fried Surmai

Rawa Fried Surmai


Malwani Cooking

Kingfish  Soft Shell Crabs in Gravy








The flavors of Malwan are amazing. Coconut, Curry leaves, Whole Spices – Cloves, Cardamom, Cinnamon, I don’t think I or anyone can describe the taste. Heavenly.

Here is a click of Crabs made in a Malwani curry, and Kingfish made in a different curry altogether – both Malwani. Cooked at home in 30 minutes flat. Enjoyed with steamed rice, or simple on its own.

Goan Fish Curry with Pomfret

I really enjoy fish, living in Mumbai helps because we get the freshest catch. And that makes so much difference to the flavours. On my recent holiday to Goa, I grabbed a few local spice mixes. This one is the most divine amongst them all. Its a pre-packed dry spice mix for a Goan Fish curry. All I need to do is get chopped onions into a wok, stir them a little, add a souring agent (tamarind or “kokum” – all very traditional souring foods) and get some coconut milk in there. Drop the fish pcs and simmer away.

It tasted heavenly with simple boiled rice.

Goan Pomfret Curry