Meen Para, also known as Fish Pickle, is a popular pickle made from fish and a variety of spices. The origin of this pickle is believed to be from the Indian coastal regions, where fish is a staple food item and a popular delicacy.

To make Meen Para, the following ingredients are typically used:

1. 500g fish (typically a firm-fleshed fish like mackerel, kingfish, or pomfret)
2. 3 tbsp oil
3. 2 tsp mustard seeds
4. 2 tsp cumin seeds
5. 1 tsp turmeric powder
6. 2 tbsp red chili powder
7. 2 tsp salt
8. 2 tbsp vinegar
9. 4 tbsp sugar

Here is the recipe for Meen Para:

Clean the fish and cut it into small pieces.

Heat the oil in a pan over medium heat and add the mustard seeds.

When the mustard seeds start to crackle, add the cumin seeds and turmeric powder.

Add the fish to the pan and stir until browned.

Add the red chili powder, salt, vinegar, and sugar to the pan and stir well.

Cook the mixture for another 10-15 minutes, or until the fish is cooked through and the mixture has thickened.

Allow the mixture to cool and then store in a glass jar or container.

The Meen Para will keep in the refrigerator for several months.

In terms of preservatives, vinegar, sugar and salt are often used in pickle recipes to help preserve the ingredients and maintain their flavor. The acidity from the vinegar helps to keep the pickle fresh for a longer period of time.

This pickle is usually served as a side dish or condiment and can be enjoyed with rice, roti, or any other Indian dish. The tangy and spicy flavor of the Meen Para adds a delicious touch to any meal.