Soak mackerel in tap water for about 4 hours or overnight.
Slice onion, chop pepper and tomatoes and set aside.
Pour Grace Coconut Milk in a saucepan and bring to a boil. Add all the seasonings and simmer for about 3-4 minutes.
Flake mackerel and remove bones if desired. Add to the reduced milk mixture and continue cooking until a "custard" is formed. Add vinegar to taste.
Recipe Note: Salted salmon may be used to replace pickled mackerel.
To Serve: Serve with boiled green bananas or roasted breadfruit.