Balchão
|
Prawn balchão | |
| Alternative names | Balichão |
|---|---|
| Type | Sauce or curry |
| Place of origin | India, Macao |
| Region or state | Goa |
| Main ingredients | Fish, prawns, or pork |
 Cookbook: Balchão  Media: Balchão | |
Pork balchão
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.
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. It is now common to use white vinegar or malt vinegar.
See also
References
- ↑ 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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