Remove the skin and bones of the mackeral. Set meat aside.

In a food processor, add mackeral, coconut milk, red curry paste, cornstarch, oil (optional), and water (optional), and blend until well combined and smooth.

Clean banana leaves and cut to an appropriate size. Place a few spoonfuls (depending on your desired thickness) of otak otak paste onto the dull side of the banana leaves, then wrap and secure both ends with toothpicks.

Cooking Method 1: Grill the otak otak on a frypan over medium-low heat for about 10 minutes, flipping occasionally.

Cooking Method 2: Preheat oven to 200°C, and bake otak otak for about 10-15 minutes.

Cooking Method 3: Bring a wok of water to a boil, and steam otak otak for about 10 minutes.