Indian mackerel seem to me to be much plumper than their English counterparts. Perhaps the warmer waters make them lazier. Goan fishermen on India’s West coast roast them right on the beach over smouldering rice straws. The blackened skin is then peeled away and the now pristine, skinless fish served with a simple vinegar dressing. A good fresh mackerel needs nothing more.
Further up the same coast, in large cities such as Bombay, the fish is marinated first in a dressing of lemon j