Balchão is a method of cooking fish (de peixe), prawns (de camarão), or pork (de porco) in a spicy and sour tomato-chili sauce. [1] . It resembles pickling and can be made days in advance, then served without heating. Some Goans make prawn balchão in tamarind sauce. [2]

Enjoy hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer.

Feb 25, 2022 · Prawn balchão is a fiery dish from Goa in coastal western India and is much like a pickle. Do as the Goans do and serve it with hot plain boiled rice.

Nov 18, 2019 · Prawn Balchao is a traditional Goan dish that is typically enjoyed in the rainy season. The prawns are cooked in an array of spices to give you a melange of flavours and take you on a taste ride like none other.

Dec 27, 2017 · Prawns Balchao is a fiery dish that finds its origins in Goa. Prawns are stir-fried first and then added to a pickled curry sauce to create a dish that makes your taste buds tingle and leaves you asking for more.

Jan 2, 2019 · Prawn Balchao is one such popular and spicy seafood dish from the Goan cuisine. Balchao is a method of cooking either fish or prawns in a dark red and fiery tangy sauce. It is almost like pickling and can be made days in advance without reheating.

Jan 20, 2023 · This aromatic Goan Prawn Balchao is sweet, tangy, and packed with flavour. Traditionally, Prawn Balchao was eaten as a pickle during the monsoons but is now enjoyed all year round.

Jul 23, 2016 · How to make Goan Prawns Balchao Recipe (Prawns Pickle) To begin making the Goan Prawns Balchao recipe, soak the tamarind pulp in 1 cup water for atleast 15 minutes. De-vein and clean prawns. Refer to this video to know how to de-vein prawns. After cleaning, add chilli powder, turmeric powder and mix well. Keep it aside.

Jun 25, 2020 · Goan prawn balchao is a fiery dish which belongs to Goan Portuguese cuisine. This is made with prawns or shrimps in a tangy and spicy chili and tamarind sauce and tastes like pickle.

Part pickle, part curry, Prawn balchao is the classic shrimp dish from the tiny state of Goa, India. Here we replace the traditional malt vinegar with a good dark balsamic. Serve it with warm rice or toasted crusty bread.