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Peixe Tamarindo (Para)
(dry fish pickle)

25 dried mackerels or 1 kg salted seer fish cut into pieces
75 dry red chillies
2 inch piece ginger
3 pods garlic
1 tbsp cumin seeds
tsp peppercorns
3 pieces turmeric -1inch size
3 bottles vinegar

Clean the dried fish with a brush, remove scales and sand and wash well in a little vinegar. Grind all spices in vinegar. (Do not use water at all. Even the stone should be wiped dry and washed with vinegar).

Arrange the vinegar-washed fish in a jar and pour the masala over it and vinegar, if necessary, so that the fish is fully covered. The jar cap should be tight and tied with a piece of clean cloth round the mouth of the jar. The preparation will be suitable to eat after 3 or 4 weeks. Using a clean dry spoon, remove only as much fish as you require at a time. Fry using a little oil.




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