Balchão

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Balchão
Balchão de camarão.JPG
Prawn balchão
Place of origin
India
Region or state
East India
Main ingredients
Fish or prawns or pork
Cookbook:Balchão  Balchão
Pork balchão

Balchão is a spicy seafood or meat dish in East Indian 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[edit]

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[edit]

Catholic homes may use coconut vinegar for its acidic sharpness, 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]

  1. ^ Amelia Thomas; Amy Karafin (1 October 2009). Goa and Mumbai. Lonely Planet. pp. 60–. ISBN 978-1-74104-894-0. Retrieved 14 August 2012.