This is mackeral fried shallow in Mustard oil, in real slow heat.
I made some cuts, which is not compulsory.
But I didn't dip the mackeral in any masala paste.
I only marinated it in Salt, a little turmeric and a pinch of Heeng or asafoetida.
Then I shallow fried in low heat, 15 minutes on first side, 10 on the second.
Red chilli powder and jeera powder were sprinkled before serving.
Simple and easy..