Clean the Mackerel (2). Make gashes on it and marinate with little ground turmeric and Ground Black Pepper (1 teaspoon) and Salt (to taste). Keep it aside for thirty to fortyfive minutes. You can also keep in fridge.
Pour Coconut Oil (4 tablespoon) to a pan and fry the fish. Do not make it too crispy. Remove the fried fish and to the same pan add the chopped Shallot (1 cup) and fry until tender. Add Fresh Ginger (1 1/2 teaspoon) and Garlic (1 1/2 teaspoon) and saute it for around two to three minutes. Then add sliced Tomato (1) and Green Chili Pepper (3) and sautee until they cook.
Reduce the flame and add Ground Turmeric (1/4 teaspoon), Red Chili Powder (1 1/2 teaspoon), Garam Masala (1 teaspoon), and Ground Coriander (1 teaspoon). Mix well and saute it again for four to five minutes in slow flame. When the masala blends in well pour the Coconut Milk (1 cup), add Curry Leaf (to taste) and Salt (to taste). Let the gravy boil till it becomes very thick.(you can see oil coming out). Once the gravy becomes thick, add the fried fish.
Keep on sauting slowly, but make sure that the fish does not tear off. Saute till the gravy becomes almost dry and sticks on to the fish. Garnish according to your imagination. Serve Hot