Mix 3 Tbsp Chilly Powder, 1 Tbsp Coriander powder, 1/2 tsp Turmeric Powder, 1/4 tsp fenugreek powder, 1/2
Heat 2 Tbsp coconut oil in a pan. Add an inch of chopped ginger, 4 cloves of garlic, 4-5 shallots, 2 green chillies slit lengthwise and a few curry leaves. Fry well.
When it's golden brown, add the spice paste and roast until the raw smell goes away.
Now add 2 chopped tomatoes, 3-4 pepper powder and 1 tbsp oyster sauce. Pour a little water and bring it to boil.
When boiled well, add 500 gms cut and cleaned mackerel one by one, making sure the pieces are immersed in the gravy. Cover and cook for 10-15 minutes.
Uncover the pan and add salt if required. Don't stir as it will break up the fish so just rotate the pan slowly. When the gravy slightly thickens, turn off the heat sprinkle some coconut oil and garnish with fresh curry
Serve hot or cool with tapioca or boiled rice. Enjoy!