Place king fish slices on a clean plate and pat dry. Season with fish seasoning on both sides of the steaks then rub the green seasoning in the same manner along the surface areas of the fish. Let marinate for 10 minutes.
Meanwhile whisk together the milk and egg in a small bowl and set aside. In another shallow bowl, add the flour and cornmeal in together with the salt, black pepper and paprika and mix well.
Place a shallow fry pan on high heat and add enough oil to deep fry fish.
Dust fish lightly first in the flour-cornmeal mixture then dip into the egg - milk mixture and back into the flour-cornmeal again to bread.
When oil is at 350 degrees Fahrenheit, place the two breaded fish steaks to fry for 2 minutes on each side or until cooked.
Remove and place cornmeal crusted fish on napkins to absorb any excess oil.
For the Curried Fish, place a medium high sided cast iron pot on medium heat. When heated add vegetable oil and swirl to cover base of the pot. Add in the aromatics; onions, garlic, pimentos, and tomatoes and cook for 1 minute. Sprinkle in the fish massala powder.
At this time, allow massala to parch and cook in the oil by stirring it and toasting the spice (about 1 minute)
Add in the water and stir to dissolve curry grains. Cover and reduce heat to medium and cook for 3 minutes.
Remove cover and stir sauce. Place in the fried pieces of fish in and baste with the sauce.
Cover and cook for 3 minutes. Remove cover and sprinkle in the chadon beni and once pieces are coated evenly with sauce, allow to cook for 1 minute more.
At this point, taste the sauce and you may want to add some additional salt, black pepper, or your favorite spices to tailor the flavor to your desire.
Remove from heat and cover pot for 5 minutes, allow fish and juices to rest before eating.
Serve with dumplings or boiled rice.