Ingredients:

• Medium size mackerels – 1 Kg
• Chilli powder – 4 tsp, or to taste
• Cumin powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Tamarind – size of a big Lime
• Vinegar – 1/2 cup
• Onion – 1/2 Kg Chopped finely
• Garlic – 5 Tbsp, chopped finely
• Green chillies – 4-6, chopped finely
• Oil – 1 cup
• Salt – to taste
• Tomatoes – 250 gms., chopped

Method:

1. Cut away the head and tails of fish, gut them, wash and drain well.
2. Soak tamarind in vinegar and extract the juice.
3. Mix all the powders with this juice. Mix with all the chopped ingredients. Add salt to taste.
4. Smear each fish with some of this masala and fill some of it in the stomach cavity. Reserve the remaining masala.
5. Take a thick bottomed deep pan and line the base with a piece of banana leaf or foil. Pour some oil in it and spread a layer of fish in it.
6. Sprinkle some of the reserved masala on top.
7. Repeat the layers to use up all the fish, masala and oil.
8. Top with tomatoes.
9. Place the pan on a low flame.
10. Cover with a flat lid and place some live charcoal on it. Cook for about 25-30 minutes or till the fish is cooked.
11. Shake the pan gently to mix the layers, without breaking the fish.