Wash and cut each mackerel into four pieces. Apply salt, then wash again after five minutes.

Place the mackerels in a pan along with three to four cups water, a pinch of salt and one teaspoon of turmeric powder. Cook for ten minutes. Drain.

When the mackerels cool, de-bone and cut into small pieces.

Heat oil and stir-fry garlic, black peppercorns, cloves and cinnamon. Drain. Stir-fry coriander seeds and red chillies in the same oil and drain.

In the remaining oil saute the onions till dark brown.

Grind together the fried ingredients (except the onions) with coconut and tamarind into a fine paste.

Add the ground masala and water to the browned onions and bring to a boil. Add the mackerel pieces and salt and simmer for two to three minutes.

Serve hot with Plain or Pilau Rice.