Balchão

Balchão
Prawn balchão
Type	Sauce
Place of origin	India
Region or state	Goa
Main ingredients	Fish or prawns or pork
Cookbook:Balchão  Balchão

Pork balchão

Balchão is a spicy seafood or meat dish in Goan cuisine. Balchão is a method of cooking 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 in India by 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, Hindu families may use cane vinegar to make it milder. It is now common to use white vinegar or malt vinegar.

See also

• Goan cuisine
• Konkani cuisine
• List of pork dishes
• Food portal

References

Shrimp dishes Bagoong Balchão Cahuamanta Camaron rebosado Char kway teow Cincalok Dancing shrimp Dobin mushi Dried shrimp Drunken shrimp Dynamite roll Eating live shrimp Fried prawn Gumbo Hae mee Har gow Kaeng som Longjing prawns Potted shrimps Prawn ball Prawn cocktail Prawn cracker Prawn roll Saeujeot Sesame shrimp Shrimp ball Shrimp cocktail Shrimp Creole Shrimp DeJonghe Shrimp mix Shrimp on the barbie Shrimp paste Shrimp roe noodles Shrimp toast Vatapá White boiled shrimp