|Written by Yorky|
Sprinkle the salt over the meaty side of the mackerel. Spread aluminium foil over a baking tray and rub with 1/2 tblsp oil. Lay the mackerel, skin side down, in the tray and set aside for 10 minutes.
Put the tamarind paste, chili powder, garlic, ginger and the remaining oil into a bowl and mix well. Rub the marinade over the fish and set aside for 1 hour.
Preheat the grill. Put the fish under the grill and cook for 8 minutes. Garnish with coriander leaves before serving.