Clean the mackerel fish. Do not cut them into pieces.

In a blender, add salt, green chillies, turmeric powder, tamarind pulp, chopped tomato, and fresh green coriander. Blend it to a paste using water as required.

In a kadai, add water, salt and turmeric powder. Place the cleaned mackerel fish into the water. And cook the fish for 2- 3 minutes.

Turn off the flame, discard the water and let the fish cool for 1 minute.

Debone the fish. Be careful, as mackerel has lots of tiny bones.

In the Separated and cleaned mackerel flesh, add chopped onion, the green masala paste, egg, garam masala, and salt. Combine the mixture well.

Take a tiny-sized mixture in your hand, and shape it into a small patty.

Coat the patty on both sides with semolina.

Heat oil in a pan; place the fish patties in the pan. And fry for 2-3 mins on both the side over a medium flame.

Remove the fish cutlets on tissue paper.

Serve the cutlets with rice or pulao or as an appetiser with ketchup. Enjoy!