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: firstname.lastname@example.org (Trevor Hall)
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 22.6mg||1 %|
|Potassium 450.3mg||12 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 23.1g|
|Protein 5.4g||8 %|
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Calories per serving: 130
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