Goan pickles Recipe
Some of the world's most tasty cuisines come from India, just look at the shelves in any supermarket and the queues outside the Indian restaurants
on a Friday night. ingredients that were once sold in only the Indian shops are now readily available on the shops this change in lifestyle is primarily
due to tourism. This is not surprising as the food is prepared with pleasure and keen attention is paid to detail. However it is often difficult to recreate
the authentic taste in your own kitchen. After all no chef would want to expose their trade secrets which give their dish an extra kick. However in this section
I have chosen a variety of goan dishes with detailed recipes so u can recreate the dishes at home and impress all your friends with the authentic taste.
Although the traditional way of cooking may not be practical as it is often time consuming. This does not serve a problem for the goan people who believe the nicer
the dish the longer it takes to produce. The preparation of grinding and marinating is a long process but goans take satisfaction in cooking food not only eating it.
| 1. Raw mango water pickle |  |
| 2. Tendli Pickle | |
| 3. Mol De Peixe | |
| 4. Fish pickle | |
| 5. Lime Pickle | |
| 6. Gherkin Pickle | |
| 7. Mustard mango pickle | |
| 8. Tendlim (tempeirada) | |
| 9. Mango miskut | |
| 10. Carrot Pickle | |
| 11. Brinjal Pickle |
Have a look at one of the above pickles Recipe
Prepare Fish pickle
ingredients :
(Mackerel Para / Peixe Tamarindo )
Para is prepared prior to the onset of the monsoon, when fresh fish may not
always be available.
It is commercially available, sold in plastic packets. Unfortunately, as
with a lot of Indian packaging, it does not stand up to a 12 hour air
journey - I speak with experience.
Although this dish may sound a little horrendous, it is really good.
25 small mackerel, head, tail and fins removed
ground turmeric
75 dried kashmiri chillies
2 inch piece fresh ginger
3 heads of garlic
1 tbls cummin seeds
1/2 tsp peppercorns
3 off 1 inch pieces turmeric (3 tsp ground)
3 bottles vinegar
preparation :
Clean and de-scale the fish. Wash in a little vinegar - DO NOT wash in water.
Rub the fish with a little turmeric and dry in the sun for a day.
Grind all the spices etc. with some of the vinegar.
Place the fish in sterilized glass jars. Pour over the masala and vinegar
until fish is covered.
Seal the jars well.
Can be consumed after 4 weeks.
Para is usually served as an accompaniment to other dishes. Remove the
required amount from the jar and fry in a little oil.
Posted By: Karlton De souza.
20/04/2005
