Butterflied Cafreal Mackerals

Ingredients

4 medium sized Mackerals
8 tbsp Cafreal Paste
1.5 tsp salt
Oil

For Frying
1/2 tsp tumeric
1 tsp red chili powder
1 tsp rice rawa
1/4 cup rice flour

Method
Clean the mackeral and remove the head
Slit it on one side carefully to it out
Carefully remove the bone in the center and most of the side bones.
If any pieces of flesh get removed during deboning, mix them with the marinade
Apply 1 tsp salt to the mackerals.

Mix cafreal paste with 1/2 tsp salt & 1 tsp oil
Put 2 tbsp of the mix on each fish and spread well
Keep aside for 15 mins so that the flavors penetrate the fish.
Longer you can keep, more flavor will be absorbed.

In a platter mix all the ingredients.

Heat a pan and spray with cooking oil
Carefully lift the fish, dip in rawa mix on both sides and place on pan paste side down
Let cook on low heat for 5 mins
Flip the fish, drip some oil around it and let cook for 2 more mins

Once done, remove from pan and place on paper so that the oil is absorbed.

Serve hot as a side with rice & curry