Mackerel Rundown

NOTE: Buy pickled mackerel that is firm to the touch. Allow one medium size, very dry coconut for each pound of fish. INGREDIENTS: 2lbs salted mackerel 3pt coconut milk 1 large onion, finely chopped 1 tsp vinegar 1 tomato, chopped 3 tbsps ketchup 6-8 dried pimento berries 1 stalk scallion, chopped 1 sprig thyme 2 cloves garlic, minced 1 scotch bonnet pepper Lime juice METHOD: 1-Having selected firm, fairly large mackerel, remove heads and wash in a lot of cold water. Use lime or lemon to help clean and flavour fish. 2-Soak in Hot water for two to three hours, changing once or twice to remove surplus salt. Fish, however, must not be too fresh or it will be unpalatable. 3- When fish is about half soaked, prepare coconut milk, extracting rich milk, about 1 1/2 pints for each 1lb of fish. 4- Boil milk in a thick-bottomed Dutch pot, or in a pressure cooker; the resulting sauce is used just before the milk turns to oil, when a sweetish custard is formed. Add vinegar, chopped onions, tomatoes, scotch bonnet pepper and other ingredients to the custard. Flake the flesh of the mackerel (optional, mackerel can be cut in bite sized pieces)and add to liquid. Dumplings made of flour can be cooked in the gravy. 5- Serve with all the gravy and garnish with sweet pepper or as desired. Serves six persons