Make a small slit at the stomach and clean the mackerel from inside and wash thoroughly.

Soak kokum petals in half a cup of warm water for fifteen minutes., crush slightly, strain and keep aside.

Make four to five quarter inch deep cuts on both the sides of fish, rub salt and lemon juice on fish and keep aside for 20 - 30 minutes.

In a blender , add garlic , ginger and kokum pulp and blend everything to smooth paste.

To this add red chili powder and ½ teaspoon of salt , mix well together.

Add 1-2 tablespoon of soaked water and mix together to form a paste .

Now marinate mackerels in this paste for  30 - 60 minutes , preferably in a refrigerator.

Heat 2-3 tablespoon of oil in a frying pan.

Roll the fish in rice flour and shallow fry for 3 - 4 minutes .

Turn the fish, drizzle some oil and continue to cook on medium heat for 3-5  minutes or till the mackerels are light brown and crisp.

Repeat the same procedure for remaining fishes. Fry in small batches, without over crowding the pan.

Drain onto an absorbent paper.

Serve hot garnished with lemon wedges.