Grill the mackerel fish and separate fish meat from it bone, add chili, shallots and shrimp paste to a mortar, and pound until it mix well, bring it to prepare on a dish. Boiling the coconut milk 2 ½ cups from medium heat, stirring until coconut milk float up during boiling. Add them in the mortar to the pot and stirring until it mix well. Add sugar and Soak Tamarind and taste.