Wash and cut the heads of the mackerel, then cut the fish into 2-3 pieces, discarding the head.

Wash the mackerel again after 10 minutes.

Marinate the mackerel with red chili powder, turmeric powder, and salt for at least 30 minutes in the fridge.

Grind grated coconut, red chilies, and tamarind together with 1/2 cup of water to make a thin gravy.

In a wok/kadai, add 2 tablespoons of sunflower oil and heat.

Add chopped ginger and slit green chilies to the oil and fry.

Add the ground gravy and marinated mackerel to the kadai.

Slightly crush the Sichuan peppercorns and add them to the gravy.

Add the kokum petals and cook until the mackerel is cooked through.

When the gravy starts bubbling, switch off the gas.

Check the salt and adjust accordingly.

Serve hot with steamed rice and fried fish along with kokum kadi.