Rinse, then boil the salt mackerel uncovered in a large pot for about 35 minutes.
While the mackerel is boiling, prep the carrots and seasoning and set aside.
Cool and test a piece of the mackerel (close to the bone), to determine if it has the desired amount of salt. If it is too salty, pour off the 'old' water and boil the mackerel for another 5 - 8 minutes, then test it again.
Use a dinner knife to scrape the thick silvery skin from the mackerel, then remove the bones and discard them.
Use your fingers to loosely flake the mackerel.
Heat the cooking oil In a large wok or frying pan.
Stir-fry the carrots and fresh seasonings for 1 minute on medium-high heat.
Add the mackerel and black pepper then stir-fry for 2 minutes.
Cover the pot and let it cook for 3 minutes.
Add the coconut milk and stir for 1 minute.
Cover the pot, turn off the burner and let it simmer for another minute.
Remove the pot from the burner and serve warm with boiled ground provisions, fry dumplings, bammy, festival, roast breadfruit or rice.
Bless up and enjoy it!!
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