Yield: 1 Servings
|25 smalls||Mackerel, head, tail and fins removed|
|\N \N||Ground turmeric|
|75 \N||Dried kashmiri chillies|
|1 \N||2-inch piece fresh ginger|
|3 \N||Heads garlic|
|1 tablespoon||Cummin seeds|
|3 \N||1-inch pieces turmeric -OR-|
|3 teaspoons||Ground turmeric|
|3 \N||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 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@... (Trevor Hall)