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Name: Mackerel Para/peixe Tamarindo (Fish Pickle)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 1-inch pieces turmeric -OR-; 1 2-inch piece fresh ginger; 3 ts Ground turmeric; 1/2 ts Peppercorns; 25 sm Mackerel, head, tail and; 3 Heads garlic; 1 tb Cummin seeds; 75 Dried kashmiri chillies; Ground turmeric; 3 Bottles vinegar

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INGREDIENTS

3 1-inch pieces turmeric -OR-
1 2-inch piece fresh ginger
3 ts Ground turmeric
1/2 ts Peppercorns
25 sm Mackerel, head, tail and
3 Heads garlic
1 tb Cummin seeds
75 Dried kashmiri chillies
Ground turmeric
3 Bottles vinegar

Servings

INSTRUCTIONS

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@wg.icl.co.uk (Trevor Hall)

NOTES

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Mackerel Para/peixe Tamarindo (Fish Pickle)

3 1-inch pieces turmeric -OR-
1 2-inch piece fresh ginger
3 ts Ground turmeric
1/2 ts Peppercorns
25 sm Mackerel, head, tail and
3 Heads garlic
1 tb Cummin seeds
75 Dried kashmiri chillies
 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 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)

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 1 Servings

Calories: 130
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 130

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