FISH PARA / PARRA

FISH PARA / PARRA

Ingredients:

1 set (2 pieces with 4 strips) of Solieo (waghole / ray fish)

6 dry mackerel’s

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PARA – Masala ingredients:

240 gms Bedki chilies (180 + 60)

60 cloves of garlic (45 + 15)

4 inch ginger (3+1)

4 inch cinnamon stick (3+1)

1 tablespoon turmeric powder (¾ + ¼ )

120 peppercorns (90 + 30)

60 cloves (45 + 15)

2 bottle goan vinegar (1500ml)

750 ml for grinding – 1 bottle (¾ + ¼ )

*** Demo is shown for Solieo follow the same for Mackerel.

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Preparation Para masala:

1. Remove the head of the chilies and grind coarsely to a powder.

2. Add all the listed spices and chili powder into a mixer and grind with 750ml vinegar.

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3. Para masala is ready.

4. Divide the masala into two parts – ¾ for Solieo (waghole / ray fish) and ¼ for Mackerel’s

Preparation:

1. Clean and cut the Waghole into desired pieces (cut the head and tail part off).

2. Clean the mackerel well (head and scales off).

3. Take a bowl add 250ml vinegar and wash the Solieo (ray fish) and then the bangda (Mackerels)

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4. Now add ¾ ground masala to Solieo and ¼ to mackerel in two separate bowls.

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5. Add 400 ml vinegar to Solieo masala and 100ml to Mackerel masala

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6. Soak it in the masala for a 30 minutes

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7. Now take the desired containers , clean it well (without moisture)

8. Fill the containers individually (one with Solieo and other with Mackerel’s)

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9. Pour the masala on top to cover the Solieo and mackerel’s respectively.

10. Close the containers and store it for atleast 30 – 40 days (more the better) before using.

*** I kept mine for 50 days

Cooking instruction:

1. Take a frying pan add required quantity of oil and fry the Para till cooked.

2. I prefer frying it till its 75% done, it all on your preference.

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3. Serve it with Sorak and boiled white rice or as desired.

FISH PARA / PARRA

FISH PARA / PARRA

Bon Appetit.

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5 Comments Add yours

  1. journoshiv says:

    will the rechado masala available commercially do?

    Like

    1. alvesnaaron says:

      Hi
      its not the same (commercially available one).. try fresh ground…its the best.

      Like

  2. Rosy that says:

    Thanks for recipe will make the parra.

    Like

  3. Maria says:

    Thanks for the recipe, I live in the US, and we do not get dry mackerel fish here, what other fish I could use, instead to the mackerels, any recommendations??

    Like

    1. alvesnaaron says:

      hello maria,
      Which are the dry fishes available, could I have the names please. That way I would advice you accordingly.
      we normally use Mackerels and ray fish (skate), haven’t seen any other dry fish being used.

      Like

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