Chop seasonings except the scotch bonnet pepper and set aside.
Heat Grace Vegetable Oil in a saucepan, add seasonings and saute. Add Grace Caribbean Traditions Curry Powder and stir well.
Stir in Grace Coconut Milk, add the whole scotch bonnet pepper and allow to boil for 10-15 minutes.
Drain Grace Mackerel in Brine, flake largely and add to the reduced coconut sauce.
Stir in pimento berries and allow mixture to simmer for 5 minutes.
To Serve: Serve with slices of boiled yam and fingers of boiled green bananas or your favourite starch.
Recipe Note: Annatto may be substituted for curry powder.