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Mackerel Para/peixe Tamarindo (Fish Pickle)
SAVERECIPE ~ Review
@Ready 30 minutes 8 1 Servings
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INGREDIENTS
3 Linch pieces turmeric (http:/www.bigoven.com/article/details/turmeric) -OR-
12-inch piece fresh ginger (http://www.bigoven.com/article/details/ginger)
3s Ground turmeric (http:/Avww.bigoven.com/article/details/turmeric)
1/2 ts Peppercorn (http://www. bigoven.com/article/details/peppercorn)s
25 sm Mackerel, head, tail and
3 Heads garlic (http://www.bigoven.com/article/details/garlic)
1th Cummin seeds
75 Dried kashmiri chillies
Ground turmeric (http:/www-bigoven.com/article/details/turmeric)
3 Bottles vinegar (http://www.bigoven.com/article/details/vinegar)
1 Servings | ResizewINSTRUCTIONS
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 - | speak with experience.
Although this dish may sound a little horrendous, itis really good, 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. From archives of
rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@wg.icl.co.uk (Trevor
Hall)
NOTES
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