CleanupBot at 06:15, 11 December 2022

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{{Distinguish|Balichão}}
{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Balchão
| image = Balchao.jpg
| image_size = 250px
| caption = Goan [[calamari]] balchao with [[parboiled rice]]
| alternate_name = Balichão
| country = [[India]], [[Macao]]
| region = [[Goa]]
| creator =
| course =
| type = [[Sauce]] or [[curry]]
| served =
| main_ingredient = [[Fish (food)|Fish]], [[prawn]]s, or [[pork]]
| variations =
| calories =
| other =
}}

'''Balchão''' has been described as "a fiery dish from [[Goa]] (in coastal western India) which is almost like a pickle".<ref name="Balchao">{{Cite news|url=https://www.thespruceeats.com/goan-prawn-balchao-1957451|title=Pickle Style Dry Goan Prawns|work=The Spruce Eats|access-date=2018-10-17}}</ref> It is a spicy [[seafood]] or [[meat]] dish in [[Goan cuisine]].

==Ingredients==
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.<ref name="ThomasKarafin2009">{{cite book|author1=Amelia Thomas|author2=Amy Karafin|title=Goa and Mumbai|url=https://books.google.com/books?id=ZxY69WvM5o0C&pg=PA60|accessdate=14 August 2012|date=1 October 2009|publisher=Lonely Planet|isbn=978-1-74104-894-0|pages=60–}}</ref> It resembles pickling and can be made days in advance without reheating.
Some Goans make [https://www.rakshaskitchen.com/goan-prawn-balchao-prawns-pickle/ prawn balchao in tamarind sauce].

The traditional balchão uses a paste made from dried shrimp known as ''[[galmbo]]'' in [[Konkani language|Konkani]].

Its ingredients could include prawns, oil, onions chopped fine, tomatoes, garlic paste or cloves, ginger paste or ginger, dried red chillies, cumin seed, mustard seeds, cinnamon, cloves, sugar, vinegar and salt.<ref name="Balchao" />

==Preparation==
Methods describing how to prepare it suggesting cleaning and deveining the prawns, sprinkling salt on them in a large bowl and setting the same aside. Red chillies, cumin seeds, mustard seeds, cloves and cinnamon are roasted in a dry pan till the aroma is felt. This is cooled. Ginger, garlic and roasted spices are ground into a paste with the vinegar. Oil is heated, the prawns are added and stir-fried till opaque. Next, the pan is used to fry onions. Once onions are light brown, tomatoes are added and fried till soft. Spice-vinegar paste is added, with sugar and salt. This is fried till the oil begins to separate from the masala, prawns are added, and the mix is cooked for 2–3 minutes.<ref name="Balchao" />

Balchão is usually served with hot, plain boiled rice. It can also be refrigerated, and will keep for a long time in the fridge.

==History==
Balchão was introduced to [[India]] by the Portuguese [[History of Goa|during colonization]], most likely from Malacca (today [[Melaka]]).

==Preparation==
[[File:Panela de balchão de porco.JPG|thumb|Pork balchão]]Catholic homes may use [[coconut vinegar]] for its acidic sharpness, while Hindu families may use [[cane vinegar]] to make it milder.{{why|date=January 2011}} It is now common to use [[white vinegar]] or [[malt vinegar]].

== See also ==
* [[Goan cuisine]]
* [[Konkani cuisine]]
* [[List of pork dishes]]
* [[List of seafood dishes]]
* {{portal-inline|Food}}

== References ==
{{reflist}}

{{shrimps and prawns as food}}

{{DEFAULTSORT:Balchao}}
[[Category:Goan cuisine]]
[[Category:Indian fusion cuisine]]
[[Category:Pork dishes]]
[[Category:Portuguese fusion cuisine]]
[[Category:Seafood dishes]]
[[Category:Tomato sauces]]

{{india-food-stub}}
{{en-Wikipedia}}

Balchão - Revision history

CleanupBot at 06:15, 11 December 2022