Fry the mackerel, remove the meat, and discard the skin and bones, especially the small bones in the middle. Pound the fish meat until fluffy. You can also use a blender.

Slice the shallots and garlic. Heat oil in a pan until warm, add the garlic and fry until golden. Remove and set aside. Then add the shallots and fry until golden, remove and set aside as they will continue to brown after being removed. Fry the kaffir lime leaves and set aside.

Fry the dried chilies and set aside. Fry the pounded fish until crispy and set aside.

Pound the chilies, garlic, and fried shallots together, or use a blender for a coarse texture. Set aside.

In a pan, combine tamarind juice, fish sauce, granulated sugar, and palm sugar. Heat until boiling, then add the pounded mixture and stir to combine. Add the fried fish and stir to combine. Add the fried kaffir lime leaves and stir until mixed.

You can store it in a jar or bottle for a long time. (Steam or boil the jar and lid, and let them dry before filling.)

Serve with fresh or blanched vegetables as desired.