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Goan Para Fish – Marinated Fish Pickle

October 4, 2013 by Helene Dsouza 37 Comments

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Helene Dsouza
Total Time: 1 hour
4.75 from 8 votes
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Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe

Something that I thought I would never eat back in 2007, ended up being one of my most favorite Goan dishes.

Dried Fish curing in a fiery red marination is definitely unusual for an European but when I was introduced to the fried Goan Para fish served with a mountain of rice and a good dose of Dal, I was instantly hooked by the flavor tango on my tongue.

Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe

At the beginning of my Goan journey I would take a walk in the neighborhood.

Often I would notice a fish like odor in the air while passing local houses.

It was a quiet area with plenty of trees neighboring the most beautiful rice fields one could imagine.

Yet I would notice the smell during the Indian summer only, which is from April to June, and at that time the fields would be very much dry and anything but pretty.

Anyway, in time I got to know that a local tradition involves in drying fish and prawns before the humid monsoon season kicks in.

Goans are massive fish eaters!

Nearly every day fish is served for lunch with a load of rice or some chapatis, dal, fish curries, vegetable bhajis and sometimes even some spicy pickle.

The monsoon can be very dangerous for fisherman and therefore the state of Goa makes sure to place a ban on fishing during the heavy rain falls.

That in turn results in a hike in seafood prices and that’s when the locals take it in their own hands and turn into skilled fishermen.

This is truly a fish country!

But because fish would be still very much rare during the wet rains, people came up with a food innovation.

At the time when refrigerators and kitchen gadgets were a wonderful dream, people came up with curing techniques to preserve food for long rainy days.

Vinegar, Chili, Turmeric and Garlic are some of the most powerful bacterial killers out there and people knew that they had to take advantage of such wonderful kitchen helpers.

Extra precaution was taken by drying the seafood exceptionally well and the same would be washed with only vinegar before being stored and covered with a finely hand ground paste in traditional cooling earthen pots.

Nowadays the Goan marinated Para fish pickle is mostly stored in covered glass jars and the paste is ground with handy kitchen gadgets instead of the laborious lengthy grinding of the spices from scratch.

My husband would say that the old method would result in a tastier Para version and he might be right since the spices would be ground with local stoneware.

It is said that the stone lends the spices a down to earth flavor which intensifies the wonderful natural taste experience.

The chosen fish is the humble mackerels which is salted and dried in the hot sun for days if not weeks before it can be used.

We in Goa get to buy dried fish from local ladies, so we at here don’t dry it from scratch but if you have no choice then just salt it and keep it in a big tray to dry in the sun.

Of course this can only work if you have sufficient sun.

Once the fish is dry, cut off the head and tail and take out the dry stomach thingy and leave to dry once again  as directed in the recipe.

Usually crows don’t come to eat the fish because it’s heavily salted but you can never know so be aware.

Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe

The Para dried fish pickle needs to be cured for a month and more.

In fact the longer you leave the jar alone in a corner, the better it will taste at the end.

The marination needs to penetrate the dried fish and the latter needs to soak in all the spicy goodness, so that when it comes to the frying time of the para, the flesh of the fish is soaked by the important marination.

The frying process won’t take you much longer then 2 minutes on each side with 2-3 Tablespoons of cooking oil, making it one of my go to dishes to make when I am hungry but out of time.

This is not a stand alone dish, oh no, the para is best enjoyed with some homemade goan Dal.

You can always add one or two vegetable stir fries, so called bhajis, as another side with your rice and lentil curry.

And all these dishes are easily and quickly prepared.

No wonder that I started out with these goan dishes and I believe anybody can make them at home.

Don’t be fooled by the look of the dried goan para fish because you will miss out if you don’t try it some time.

When visiting Goa, Andrew Zimmern sighted some para fish in the mapusa market.

His guide apparently didn’t tell him that the para was never eaten by itself.

Well Andrew, your bad… You should have been enjoying the para with a homemade dal and you would have been in food heaven.

The Bizarre Food episode shot in Goa is underneath and some of you might notice that he is using some weird words in some parts, as for example the choriz sausage part in the video.

It would all look and sound kind of fake to a local, as if it was a different place, just saying. 😉

By the way this is not my first fried fish recipe here.

Some of you might remember the unusual Bombay duck (which is a fish type). You can find the preparation for the bombay duck here.

A Big thanks to my mother in law and my sisters in law for helping me with the preparation of the Goan Para fish and for sharing this traditional family recipe with us.

 Have you ever had a meal with dried fish in your life?

Dear Reader, did you try the Recipe?

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Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
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Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe

Goan Para Fish – Marinated Fish Pickle

4.75 from 8 votes
Print Rate
Course: Main Course, Side Dish
Cuisine: Goan
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 2 Jars with each 12 para fish
Recipe by: Helene Dsouza

Ingredients

  • 24 salted dried Mackerels
  • 1 1/2 liter Coconut Vinegar or White Vinegar
  • 2 glass jars each at 1 kilogram
  • 40 red Chili dried
  • 20 big Garlic cloves
  • 4 inch Ginger
  • 1 Dessertspoon Peppercorns
  • 40 Cloves
  • 4 inch Cinnamon stick
  • 1 Dessertspoon brown Mustard seeds
  • 2-3 Tablespoon cooking Oil

Instructions

  • A few days before you make the marination prepare the dried fish by cutting of the head and tails and take out the innards. Keep the dried fish for 2-3 days in the hot sun to dry a bit further.
    Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • A few days later, just before you intend to blend the marination, twist the stem off the dried red chili and discard the stem. Wash your chili in 2 cup of vinegar before adding them into a mixing bowl with all the other spices and all the remaining vinegar, which include, garlic, ginger, peppercorn, cloves, cinnamon stick and brown mustard seeds. Leave to soak for 2-3 hours.
    Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Wash the dried mackerels in the 2 cups of Vinegar which you used previously to wash the chilis, so to get rid of any impurities. Discard the 2 cups of vinegar once finished. Place 12 fish in each of the 2 glass jars. Keep aside.
    Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • After soaking the spices, mix the whole content and place a batch first into a blender jar with some of the vinegar. Blend to a smooth paste. You will have to add more vinegar while it blends to a smooth paste and once you are done with one batch blend the remaining spices to a smooth paste. You will require all the remaining Vinegar for this.
    Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Add all the paste into a cooking pot and keep on slow to medium heat. Allow it to bubble and stir frequently, then take it form the heat and let it cool for a few minutes before filling your fish jars with the paste. Fill the glass jars until the fish is covered completely to the glass border.
    Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Store in a dark, dry and cool place and only use after 1 month, when the fish is well marinated. I like to leave it untouched for 2 months before I attack it.
  • You can fry the fish once it’s marinated. To do so add 2-3 Tablespoons of cooking oil to a frying pan and heat up. Once the oil is hot, take 1-2 fish per serving carefully out with a spoon and place into the hot pan. Fry first on one side for 2 minutes and then on the other side for another 2 minutes. Some oil always jumps out so you might want to cover the pan while it’s frying so to save you some cleaning time.
    Goan Para Fish - Marinated Fish Pickle www.masalaherb.com #stepbystep #recipe
  • Serve with Rice and Dal and some bhaji of your choice.
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Comments

  1. Bhavna says

    September 23, 2019 at 4:18 pm

    What type of dried red chilies did you use?

    Reply
    • Helene Dsouza says

      September 23, 2019 at 5:54 pm

      Kashmiri Chili, as seen on the pictures.

      Reply
  2. Decrasto says

    August 3, 2016 at 11:31 am

    5 stars
    Nice recipe Helene and thanks for posting it online
    Tried it before when my mom prepared it but now I have done it coz outstation
    Only thing I missed is goan vinegar which adds some good aroma in the paste compared to the malt vinegar in uk

    Anyways just stored it for marinating for one month

    Waiting to taste it as soon as possible

    Reply
  3. John D Silva says

    May 18, 2015 at 10:48 pm

    5 stars
    It is a very good traditional recipe for macrel para, I think I will use this recipe to make bombil fish para[Bombay duck].

    Reply
    • Helene Dsouza says

      May 19, 2015 at 6:38 pm

      Hi John, I think this recipe can be used for bombil, however I am not sure if the bombil will be able to suck in the paste as well as the mackerel. Make sure to dry the bombil well in the sun before marinating it. All the best and if you have time, please let us know how to bombil parra turned out. 🙂

      Reply
  4. sheena says

    June 10, 2014 at 12:34 pm

    3 stars
    Perfect recipe.well reseached.

    Reply
  5. MRodrigues says

    June 4, 2014 at 1:16 pm

    The Recipe looks yummy. I live in the UAE and always carry dried mackerels from Goa. I usually make a batch in June before I go to Europe for the summer break. This way I know we won’t be tempted to check it out. It untouched for at least a month. I will try your recipe as it includes mustard. Thanks for sharing.

    Reply
  6. MALLIKA says

    November 29, 2013 at 1:38 pm

    This is one of my favorite recepie………………….Whenever m in goa i can’t
    resisit dal rice & parra. And never forget to take some back to bombay which is made by my special Aunt.

    Reply
  7. foodwanderings says

    October 11, 2013 at 7:20 am

    Aw Helene one more fantastic post and now I yearn even more so to visit India. How incredible is it that every time I visit here I learn something new. Just fantastic. I shared on my FB page and twitter too. This is just mouthwatering!

    Reply
    • Helene Dsouza says

      October 12, 2013 at 10:26 am

      You really should come sometime Shulie, still waiting for your visit 😉
      Thank you so much!

      Reply
  8. Kiran @ KiranTarun.com says

    October 10, 2013 at 9:14 pm

    So exotic! I had my first taste of fish pickle last year — so so delish!

    Reply
  9. Bintu @ Recipes From A Pantry says

    October 10, 2013 at 6:44 pm

    I am quite excited about making my own marinades and I would like to try this one – as it has three of my faves – ie ginger, cloves and cinnamon.

    Reply
  10. Charles Smith says

    October 9, 2013 at 3:28 am

    Whoa – that stuff looks… amazing! The colour, I can just imagine what it might smell like! I don’t think I ever saw dried mackerel for sale before sadly… I’ll definitely keep my eyes peeled though, I’d love to give something like this a try!

    Reply
  11. Nami | Just One Cookbook says

    October 8, 2013 at 11:30 am

    5 stars
    I just had Japanese dried fish tonight! It’s pretty common in Japan and I enjoy slightly salty flavor which goes well with rice. Very simple flavor and I love it! I would thoroughly enjoy this!

    Reply
  12. Sissi says

    October 7, 2013 at 5:27 pm

    It looks fantastic. Do you think I could use dried and salted cod instead? It’s very popular in Portugal and since we have a big Portuguese community here shops sell it all the time.

    Reply
    • Helene Dsouza says

      October 7, 2013 at 5:33 pm

      Oh I am not sure, I have never cooked with Cod Sissi. You could try but honestly i am not sure if it makes sense. Locals here only use mackerels and they have good choice of different fish, so there must be a reason why only mackerels. The fish has to be smaller so that it gets properly marinated and it has to be in a whole piece and not smaller cut piece. I think so Cod has more fat too no?

      Reply
  13. easyfoodsmith says

    October 7, 2013 at 4:35 pm

    Dried fish is something my palate does not take easily. However, reading your recipe I am so keen to give a try. thanks for sharing 🙂

    Reply
    • Helene Dsouza says

      October 7, 2013 at 5:39 pm

      Well, as I explained in the post, I had a problem with dried fish first but I completely fell in love with it once I tried this para, so I think you should be save. 😉

      Reply
  14. Joanne says

    October 7, 2013 at 4:26 pm

    I’ve heard of cured fish and salted fish but never pickled fish! Very cool.

    Reply
    • Helene Dsouza says

      October 7, 2013 at 5:46 pm

      It’s a unique recipe, but so good!

      Reply
  15. Rosa says

    October 7, 2013 at 11:31 am

    A wonderful and unique pickle! I love everything about it and that dish just looks mouthwatering.

    Cheers,

    Rosa

    Reply
    • Helene Dsouza says

      October 7, 2013 at 5:40 pm

      Thank you Rosa so much =D

      Reply
  16. Eva Taylor says

    October 7, 2013 at 7:38 am

    I must say Helene that this is a very unusual dish, I’m having a difficult time figuring out the taste and texture of the pickled fish. Is it like herring? The colour is beautiful.

    Reply
    • Helene Dsouza says

      October 7, 2013 at 5:59 pm

      haha! Oh believe me, the flavors are uncomparable, you will have to try it Eva. It’s hot spicy pungent and sour a bit. For sure not like herring and I have never encountered a similar dish like the para.

      Reply
  17. Balvinder says

    October 6, 2013 at 10:15 pm

    I love to read about food facts. I didn’t know there is something like fish pickle, I have tried chicken and other meats. You make me crave for this red hot fish pickle.

    Reply
    • Helene Dsouza says

      October 7, 2013 at 6:00 pm

      Chicken pickle? wow I have never heard of something like this Balvinder.

      Reply
  18. Maureen | Orgasmic Chef says

    October 6, 2013 at 9:02 am

    5 stars
    I have real problems with fish but this looks incredibly tasty. 40 grams of dried chili must be pretty spicy. 🙂

    I love the color.

    Reply
    • Helene Dsouza says

      October 7, 2013 at 6:05 pm

      I am sorry to hear that Maureen, you are missing out on some good food. Not 40 grams Chili but 40 dried Chilis and yes it’s spicy. 😉

      Reply
  19. Wizzy says

    October 5, 2013 at 11:32 pm

    5 stars
    I am very curious about this dish. My family preserves fish this way by drying and salting but we boil off most of the salt first before using. Preserving it further in spices sounds amazing but just how salty is it?

    Reply
    • Helene Dsouza says

      October 6, 2013 at 12:47 pm

      When you wash the fish in the vinegar, the salt mostly falls off. The Para is not salty, its spicy and pungent. While eating it with dal and rice you eat tiny flesh bits and mix it with the other side dishes. That’s what makes it so special and I call it my comfort food. =)

      Reply
  20. Swati Sapna says

    October 5, 2013 at 2:02 pm

    I have always been very wary of dried fish. The unpalatable strong smell is something I have never been able to handle… But your lyrical, mouth-watering description of this Para fish pickle really tempts me to give it a shot! Maybe I shd first buy a bottle of local para pickle and then see if I like it enough to make it? 😛

    Reply
  21. Eha says

    October 5, 2013 at 10:11 am

    5 stars
    An absolutely fascinating lesson, Helene! Of course I was born into the raw pickled herring etc milieu in N Europe, but since I now cook practically 75-80 % Asian,this will be a very welcome and different challenge! Have to wait a few more weeks ere I dare try and dry my own fish, but from then on in there does not seeem to be a difficulty! Fragments of thoughts of SE Asian fish sauce [used almost every day in this house] come to mind: almost ‘horses for courses’ in differing ways . . . what a great post!!!!

    Reply
  22. [email protected] says

    October 5, 2013 at 9:04 am

    5 stars
    My God Helene! Your taste buds are way more developed than mine. I can never do dry fish…..but it reminds me of my aunt who was determined to feed me dried fish. She was a fabulous cook and loved me to death. She tried many many times, so many ways…yet I never could do it. She died many years ago, very young. I miss her and wish I had at least pretended to like it……

    This looks beautiful.

    Reply
  23. rebecca says

    October 5, 2013 at 7:07 am

    great post my hubby loves the tiny dried fish you get in India I could maybe nibble it with the dal but a tad too much on its own for me

    Reply
  24. Nava Krishnan says

    October 5, 2013 at 6:48 am

    Gosh!!! I am loving this pickle very much. I have a very very liking for spicy and salty food including pickles. Brilliant recipe and replicate is the one work to describe it. I just need to get the fish and right on with the recipe.

    Reply
  25. cquek says

    October 4, 2013 at 10:19 pm

    Uh, yum!!

    Reply
  26. [email protected] says

    October 4, 2013 at 8:50 pm

    Really fascinating post! I learned so much. This sounds so interesting. I’ve had many a meal with salted fish (cod, usually) that you refresh (soak in water) before cooking, but I don’t think I’ve had the sort of dried fish before that you have in Goa. Sounds wonderful! Good stuff – thanks.

    Reply

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