The common fish available in mumbai were tarla, bangda, bombil, rawas, mushi, pomfret(was expensive), halwa fish(black pomfret), surmai etc................
Here you go, from my moms's kitchen to mine and from mine to yours. This is a very good recipe to make tasty fish. Remember fish is enjoyable only when it does not taste fishy.
Remember fish is not deep fried and eaten with tartar sauce. This is well marinated fish in spices, so you don;t need fish sauce, tartar sauce and so.
1 tblsp Tandoor spice powder
1/2 tsp turmeric1/4 tsp lime juice
salt to taste
Marinate: Apply all the above spices to the fish and set it aside.
Stuffing inside the fish:
1/2 cup cilantro(green corriander)
1/2 cup mint leaves
2 mild green chillies
1 inch ginger
4-5 garlic cloves
1/4 cup dried or freshly grated coconut
1/2 tsp lime juice
salt to taste
2 tblsp vegetable oil
Note: Grind all the above to fine paste. Add enough water to make a paste, but not too watery.
Preparation of the fish: Slice the fish slightly from top on both sides of the fish. Not a deep slice.Then fill the chutney in the side openings of the fish. In a medium size pan, let the oil simmer to medium hot, then add the fish. Pan sear the fish on each sides for 5-8minutes, till light golden brown. They are yummy and mouth watering. Can be eaten with dal(lentils)and white rice and even chappatis.
note: BAKE THE FISH IN A PAN SPRAYED WITH 1/2 TBLSP BUTTER AT 450 DEGREES, PREHEATED FOR 30 MINUTES OR TILL MEDIUM WELL DONE. I HAVE PAN FRIED THE FISH IN A PAN WITH 2 TBLSP CANOLA OIL FOR 15-20 MINUTES. IT TASTES good either ways.