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
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.
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.