About Goan Balchao Prawn Pickle
Olde Goa Prawn Balchao was introduced by catholic portuguese to Goa during colonization, Balchao originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark and fiery tangy sauce. Balchao is almost like pickling and can be made days in advance without reheating.
Balchow is often bottled and is very compatible and can be eaten as an accompaniment. Catholic homes in Goa use coconut toddy vinegar for its acidic sharpness. Balchao can be spread lightly in a sandwich or on hot buttered toast, also traditionally it is used as an accompaniment to rice. Adds that extra kick to your meal.
- Fresh cooked Prawns
- Goan coconut toddy vinegar
- Red sweet chillies
- Fresh garlic
- Corn oil