Balchão
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Prawn balchão
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| Origin | |
|---|---|
| Alternative name(s) | Balichão |
| Place of origin | India, Macao |
| Region or state | Goa |
| Details | |
| Type | Sauce or curry |
| Main ingredient(s) | Fish, prawns, or pork |
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.
Contents
History
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
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
References
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