Recipe - Mackerel Parapeixe Tamarindo (Fish Pickle)

25 small Mackerel, head, tail and
fins removed
Ground turmeric
75 Dried kashmiri chillies
1 2inch piece fresh ginger
3 Heads garlic
1 tablespoon Cummin seeds
One half teaspoon Peppercorns
3 1inch pieces turmeric OR
3 teaspoon Ground turmeric
3 Bottles vinegar

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.
Clean and descale 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.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)