Dry fish para or pickle
For making para, dry fish such as mackerel, Bombay ducks, ray fish is used. It is marinated in red masala for several days.
Ingredients:
Dry fish : 12 mackerels
Kashmiri chilies : 12 (big ones)
Cloves : 6
Cinnamon : 6 inch piece
Pepper : 6
Cumin seeds : 1 tsp
Ginger : 2 inch piece
Garlic : 12 cloves (small variety)
Turmeric : 1 tsp
Vinegar : around 1 cup
Procedure:
Clean the fish by discarding the heads, tail and fins; and clean their bellies. Then wash them in vinegar.
Put 4 - 5 tblsp of red masala and some vinegar and coat the dry fish in the masala. Let them soak in the masala for at least a month.
Fry the pickled dry fish in some oil and serve with rice and curry.
Recipe by : late Joaquina Fernandes, Savoi Verem-Goa
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