"In the old days, before the heavy monsoon rains rolled over Goa's coastal fishing villages, local kitchens filled with the rich, pungent aroma of Para. This traditional salt-cured mackerel pickle was created to stock up before stormy seas forced fishermen to pull in their nets. By the time the rains arrived, the fish had transformed into a lip-smacking delicacy that turned a simple plate of steamed rice into a feast."

Ingredients

24 cleaned salted dried Mackerels (heads removed)

1.5 litres coconut Vinegar (or white Vinegar)

Spice Paste (Recheado Masala)

40 dried red chilies (stems removed)

20 large garlic cloves 

4 Inch piece fresh ginger

1 tsp. whole black peppercorns

40 whole cloves

4-inch cinnamon stick

1 tsp brown mustard seeds

For Frying & Serving

2-3 tbsp cookingoil (per batch)

1 finely chopped red onion (optional)

1 chopped green chilli (optional)

Cooking Steps

Step 1 - Prep the Chilies & Spice Mixture

  • Rinse the dried red chillies in 2 cups of vinegar.  Strain the chillies and reserve this chilli-vinegar in a bowl for the fish later.
  • In a large bowl, combie te washed chilies, garlic,ginger, peppercorns, cloves, cinnamon, mustard seeds and remaining fresh vinegar.
  • Let the spices soak for 2 to 3 hours to soften.

Step 2: Clean the Mackerel & Sterilize Jars

  • Wash the salted dried mackerels thoroughly in the reserved chili-vinegar from Step1.  Discard the vinegar after washing.
  • Divide the fish evenly betweentwo clean, dry glass jars (12 mackerels per jar) and set aside.

Step 3:  Blend & Cook the Masala Paste

  • Blend the soaked spice mixture in batches, (using the sooaking vinegar) until it forms a smooth, thick paste.
  • Transfer the paste to a saucepan and cook over low to medium heat, stirring frequently until it gently bubbles.
  • Remove from heat and allow to cool completely.
  • Pour the cooled spice paste into the jars over the mackerels, ensuring every piece of fish is fully submerged.
  • Seal tighty and store in a cool, dar, and dry place for at least 1 month (2 months is ideal for the deep flavours to penetrate).

Step 4:  Fry & Serve

  • Heat 2-3 tbsp of oil in a frying pan over a medium heat.
  • Using a clean wooden spoon (never use metal, as acid/salt will react and spoil the jar. remove 1-2pieces of pickled mackerel.
  • Fry for 2 minutes er side, keeping the pan covered to reduce oil splatter.

Grandma's serving style:  Toss the fried fish with finely chopped red onion and green chili for a quick, tangy fish salad.

Serve hot with plain steamed rice and warm Masoor Dal.