Goan Fish Para | Bangdyacho Paro | Mackerel Para

Episode 06, the finale of the series titled ‘Jar of Memories’, brings you another fish preserve: the Goan Fish Para. Since this features dried Mackerel, it is more correctly 'Bangdyacho Paro'. This uses the preserving and permeating abilities of vinegar to create a well-balanced accompaniment, of salty and sour, to a regular meal. This was a suggested recipe, so thank you, your inputs matter :)

‘Jar of Memories’ is a short series of recipe-videos to take the lid off and bring alive some precious Goan 'bottled' delicacies that have, and will always, stand the test of time. Six Episodes of recipes and melodies that you can come back and watch anytime. If you have missed any of them, no worries, just click here:    • Jar of Memories Series | Goan Recipes for ...  
Viva Goa!

Ingredients:
600 grams of dried fish (I used mackerel)
30 dried red Kashmiri chilies, ground to a coarse powder
2 & 1/2 Cups of Vinegar, in total (I used a cup and half to soak the powder & poured the rest later; of this, I only used half a cup of toddy vinegar)
12 Black Peppercorns
6 Cloves
6 whole Garlic cloves
2-3 Tablespoons Vinegar (to wipe clean the fish)

Store the fish para in a clean glass jar, in a cool, dry place and allow it to mature for about a month. When bottling, ensure the fish is submerged in the para paste, if not, pour in more vinegar. Avoid contaminating the contents with moisture during preparation and even while storing to maximize shelf-life. This can last for a year.
This must be fried well before consumption; if there are any leftovers after frying, store in an airtight container at room temperature.

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Music: Guitar Cover of Molbailo Dou