Balchão
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Prawn balchão
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| Alternative names | Balichão |
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| Type | Sauce or curry |
| Place of origin | India, Macao |
| Region or state | Goa |
| Main ingredients | Fish, prawns, or pork |
 Cookbook: Balchão  Media: Balchão |
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Balchão is a spicy seafood or meat dish in Goan cuisine. Balchão is a method of cooking, made with either fish (de peixe), prawns (de camarão), or pork (de porco), in a spicy and tangy tomato-chili sauce.[1] It resembles pickling and can be made days in advance without reheating. The traditional balchão uses a paste made from dried shrimp known as galmbo in Konkani.
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History[edit]
Balchão was introduced to India by the Catholic Portuguese during colonization. Balchão originated in Macao (also once a Portuguese colony), where it is called balichão.
Preparation[edit]
Catholic homes may use coconut vinegar for its acidic sharpness, while Hindu families may use cane vinegar to make it milder.[why?] It is now common to use white vinegar or malt vinegar.
See also[edit]
References[edit]
- ^ Amelia Thomas; Amy Karafin (1 October 2009). Goa and Mumbai. Lonely Planet. pp. 60–. ISBN 978-1-74104-894-0. Retrieved 14 August 2012.
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