1 canned mackerel in tomato sauce
1 onion sliced
3 cloves of garlic sliced
1 tomato sliced
2 red bird eye chili (slit)
2 tbsp of fish curry powder
1 tsp chili powder
1 tsp tamarind paste
1/4 cup of water
1 tbsp oil
Salt to taste
Mix fish curry powder and chili powder with little water to form a paste.
In a pan, heat oil and add garlic, onion, tomato and chili saute for a minute. Now add in the above paste and stir fry for 3 minutes, constantly stir to avoid burning the paste.
Then add mackerel with the sauce and let it simmer for 5 minutes, add the tamarind paste with the 1/4 cup of water. Let the gravy thicken, adjust salt and turn off the flame.
Now our Mackerel Peratal is ready to be served.