(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
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
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, Goa.