To prepare the spice rub, put coriander seeds, cumin seeds, fennel seeds, carom seeds and red chilies into a food processor and dry blend it to a coarse consistency. Mix dry mango powder, salt and 1 teaspoon oil to the dry spice rub and marinate the mackerels with it. Allow it to rest for 15 minutes.

To prepare the salad sauce, put coconut milk, about 1 cup fresh cilantro leaves, peanut butter, zest and juice of 1 lime, soya sauce and 1 red chili. Give it a blend and keep it aside to mix with the salad later.

To pan fry the fishes, heat 2 tablespoons of oil in a pan and place the fishes carefully. Allow it to cook in medium heat for about 3 to 4 minutes. Give it a flip and allow it to cook for another 3 minutes. Add little more oil, if required.

In a salad-serving bowl, place the julienned peeled veggies along with roughly chopped fresh cilantro. Pour the salad sauce/dressing and give it a rough mix. Garnish with sesame seeds, roasted peanuts and some fresh cilantro leaves.

Serve the fish while it’s still warm along with the raw papaya salad. If you like a little more heat, garnish with 1 red chili on top.