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...
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

[@clemecleme8208]

You are too good a cook. Hope your family recognises and appreciates you for this.

[@FlorencyDias]

Thank you, Cleme, you are very kind! Yes, my family's encouragement has played a significant role in beginning this channel :) Everyone helps in making this work💫

[@janicedcunha9092]

Very good morning Florency, My Lockdown Weekend has commenced on a beautiful note( pun intended) with traditional goan recipe and music from Tabitha. Yet again, we go down memory lane when mother/ grandmother would stock up this yummylicious pickle. Florency, at the cost of repetition, your demonstration and the ambience created with the soothing cadence of music is well received by me.👌👌👌👌💞💕

[@FlorencyDias]

As soothing as Goan music is to one's ear, so delightful are your ‘repetitions’ to my mind, Janice :) Naturally, I enjoy reading them, but do they ever sound the same? Oh, no! There's always a new, uncommon word to pick up and add to my vocabulary 😄 You enrich this space with your subtle humour and amiable nature✨✨

[@geetawalvekar8896]

Though I never tasted this recepie I absolutely loved it.. I just felt like lifting the fish from the tawa and relish it.. lovely...nice presentation too....

[@lourdesrodriguesvas4008]

What precious moments I shared with my mother when we had this kind of mackerel with dal and rice and today I can’t make it, neither do I get it. That’s why we need to enjoy these little jewels that life gives you because you never know that with time you may never get to enjoy it. If ever I find dried mackerel in Spain I will definitely make them! Thanks for your lovely recipe!

[@rosybarretto885]

I just keep 5/6 bangdas soaked in the vinegar at a time for about 10/12 minutes. And then rinse them out in the vinegar . Removes the sand and saltiness. Works out well. Then add to the mixture

[@anvitharavipati9586]

loving this jar of memories series!

[@FlorencyDias]

Oh, thank you, Anvitha✨ I'm elated to read this!

[@florydsouza7505]

Thanks dear since my mom is gone i missed her mackerel para today ur recipe of mackerel para has made me happy and I don't have words to say thank u once again dear...God bless you

[@philomenadsouza7989]

Yes thanks once again Florency! Definitely loving this series of loving memories of yours🤗😋

[@FlorencyDias]

It's so thrilling to have you share in the excitement over this series, Philomena ✨ Many thanks and lots of love💕🤗

[@makayladsilva9936]

Mmm so mouthwatering it reminded me of my mum making mackerel para for us. I used to put little white rice in the frying pan and stir it and eat it.

[@LouisRosarioFernandes]

Thank you Florence

[@cynthiarodrigues6931]

Thanks for sharing the recipe love all ur recipes ❤

[@helengonsalves532]

My mouth is watering.

[@anniefernandes7109]

Really mouth watering, the moment you look at the masala. Thanks for sharing the recipe.

[@FlorencyDias]

Thank you so much💫 I'm very happy that you find the recipe to your liking, Annie! The paro masala makes me salivate as well😋

[@DrBrunoRecipes]

Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day 🌻

[@FlorencyDias]

Thank you and have a wonderful weekend Dr. Bruno ✨

[@guilermina1986]

How much time will this Para masala stay do we have to keep in fridge. My nana used to make this but unfortunately she passed many years ago and so did this recipe but found this simple Para masala watered my mouth again to try this.

[@yuyuhulololo7733]

My mouth started watering, when ur notification came up on my mob screen. Thnx a lot for this recipe.

[@FlorencyDias]

Classical conditioning at work @YuyuhuLololo, I suppose😂 Thank you so much for watching and writing to me :) My mouth curved into a smile when I read your comment 🤗

[@prayerstojesus]

lovely refreshed my childhood memories

[@sharonmascarenhas3201]

First time I saw this procedure.....thank Florency..will try it

[@FlorencyDias]

I am elated to hear this Sharon, thank you 💫

[@cherylbarreto8808]

Mouthwatering

[@RC-zi2kq]

This made me cry as it brought memories of my mum making para. Thank you for your professional approach to preserving our Goan food culture. Future generations are indebted to you. Now enough crying. Time to go to the kitchen and make some para

[@clemecleme8208]

Ha ha ha.

[@jocyleenfernandes578]

👌

[@FlorencyDias]

@RC, allow me to fully appreciate the honour of this comment... Wow! My eyes welled up reading this ✨ Recording the videos in this series had, among many objectives, this as priority : ‘keep them alive and thriving’. As you mention 'future generations', it shows me that this may be heading along the right direction :) Thank you so much for the time, the vision and the encouragement you have given; it is so humbling! Saved a screenshot of this for my memory✨

[@bumblebeez7]

Lovely presentation.. it's easy to follow.

[@alexandrinaviegas3111]

Nicely explained the recipe

[@jasonraman4127]

I really love the way u cook So neat and in detail Thank you dear Lots of love Helen from dubai God bless you

[@FlorencyDias]

Hello again, Helen! Thank you so much for your lovely words💫 Love and good wishes from Mumbai God bless you✨

[@louellashetty8572]

Thx such easy recipe

[@dancingqueen_123]

Most wanted recipe.. Thanks for sharing dear Florency. God bless you.Love and hugs 😍

[@FlorencyDias]

Thank you, @SweetPie! Sending loving hugs right back at you🤗💕 God bless✨

[@sucvaz5549]

Lovely...my mouth is watering... beautiful background music..

[@FlorencyDias]

Thank you very much @suc vaz💫 Glad you enjoyed the recipe and the music ✨

[@julietabraham476]

Awesome....Obrigaad

[@marinafrancis8026]

Excellent video enjoyed the music as well. Such a refreshing change from the horrible music that generally accompanies other non verbal videos. 👍👍

[@justinafernandes8698]

It's my favourite 😋😋😋😋😋will try it out ☺️ thanks for the recipe

[@FlorencyDias]

So delighted to read this, Justina! I also enjoy it very much and wait eagerly for monsoon season to bring out the stored paro ✨ Happy to know that you'll try it :)

[@carmelinemarcus2102]

Delicious Para Recipe. After submerging the dry fish in masala in the Jar, does this Jar keeps in Fridge or on the Kitchen counter for one month? Thsnks for recipe.

[@gracealphonso4755]

Thanks for sharing. Great recipe

[@FlorencyDias]

Hello Grace! Thank you very much 💫

[@mariacoelho4581]

Wow the mackerel are so big when I was in Goa I didn't find big ones may be it was out of season these looks good can you tell me where you buy these mackerels please thank you for everything you do.good job.

[@lorrainepanting7990]

Looks yummy Florency....how many mackrels did you use...I usually grind the chillies n spices with vinegar...next time will try this method.

[@dylanluis6511]

Mouth watering!

[@janetvaz8358]

Wonderful recipe thanks for sharing

[@FlorencyDias]

Thank you Janet :)

[@kimdsouza9779]

Florence please do show the recipe of mango sweet and sour pickle. Also pork sweet and sour

[@diamondsrforever9434]

My favorite 😋

[@FlorencyDias]

Happy to hear this @diamondsRforever✨

[@cookbook6752]

Awesome

[@monyveanafernandes951]

This is so easy...

[@richardfernandes9553]

Tounge wattering paro... 😋

[@guilermina1986]

Hi If i already have a Para masala packets approx. 500grams can I just add more vinegar and make it smooth and add mackerel to it.

[@alexjude4076]

Nicely done.

[@ritam2697]

Lovely !!!!! Salivating 😋😋

[@FlorencyDias]

Haha! Thank you very much Rita💫

[@anuscookingworld8697]

I went back to my childhood days during monsoon 🤤 pez n parra

[@lifeofjs2870]

❤️

[@ceciliaelizabethjoao4306]

Fantastic, u r too good n neat work

[@sherryfernandes9744]

So yummy 😋😋😋😋😋it's my favorite ❤❤❤💯💯😋😋🤤🤤

[@FlorencyDias]

Thank you very, very much, Sherry! 💕❤️😘

[@benedictafernandes4867]

Nice tasty it's yummy😋

[@neilrodrigues623]

Thank you..

[@FlorencyDias]

Most welcome Neil ! It is always a pleasure to hear from you 💫

[@clynton8538]

Is the para salted dry fish or is it just plain dry fish without salt ?

[@Healersoul-x6e]

It won't become khatta? Goan vinegar /chemical ?I dry fish too much salt 😐 can we do it with fresh?

[@vishalsawant8725]

Goan screat taste .

[@peacedsouza]

Thank you for this delicious Para. Is it possible to make this with dry Bombay Ducks instead of Mackerel? What changes should be made if using Dry Bombay Ducks ... Eagerly waiting for your response ... Thanks once again... God Bless ... Stay Safe...

[@FlorencyDias]

Hello Irene :) Thank you very much! Yes, you may use the same recipe for dried Bombay ducks. The difference is in the time for maturation and period of consumption. They can be used after 15 days (instead of a month) and should preferably be consumed within a period of 3 months; that's because the fish absorbs moisture quite quickly. You'll find that the para-paste will still remain; this can be refilled with more dried fish as required, in batches. Hope this helps, Irene💫

[@peacedsouza]

@@FlorencyDias Thank you for your detailed and prompt response ...God Bless!!!

[@mariacoelho4581]

Actually I made para of Bombay ducks but we don't eat untill we have an urge,but they got so soft that I couldn't even fry they got desolved they are good to fry or in the microwave for a minute or so.

[@sudipnaik4064]

Ruch aili🤤

[@sunzedasruty6770]

This dry fish salted or not ?

[@jessiefernandes2799]

Yummy 👍😋

[@FlorencyDias]

Thank you Jessie 💫

[@eugeniasardinha1137]

Let us know when these Jars of memories will be sold online... Your own restaurant is not too far either... All the best...

[@FlorencyDias]

In you I've found myself a friend who keeps cheering me on! Thank you, Eugenia💫 What a blessing you must be to your loved ones, with such a spirit of loving encouragement! Keep being a light to this world✨

[@eugeniasardinha1137]

@@FlorencyDias 👍

[@spg592]

Rechado massala rcp plz

[@peacedsouza]

What is the cup measurement that you use? Is 1 cup = 200 ml / 240 ml / 250 ml in this and all your recipes? Please let me know ... Thanks

[@FlorencyDias]

Thank you for bringing this to my notice, Irene, I should begin mentioning it in my description :) I use the standard US cup measurements for all recipes. 1 Cup=240ml God bless you✨

[@peacedsouza]

@@FlorencyDias Thank you for your prompt reply and your generosity in painstakingly sharing your recipes....Stay safe!!!

[@santanafernandes7643]

Good👍👍

[@FlorencyDias]

Thank you Santana 💫

[@rosathomas1523]

No salt required.

[@kavitanaik5862]

Thank you maam for paro karunk dakhylo mhun

[@FlorencyDias]

You are most welcome, Kavita 💫 Mog asum 💕

[@indianarchangel]

The smell would be horrible