Balchao is a method of cooking, made with either fish , prawns, or pork in a spicy and tangy tomato-chilli sauce. It resembles pickling and can be made days in advance without reheating.

The traditional Balchao uses a paste made from dried shrimp known as galmbo in 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

Balchao was introduced to India by the Portuguese during colonization, most likely from Malacca.

A pickle-like blend of ingredients called Balchao, is crucial to many of Portuguese Goa’s meat dishes, and usually incorporates Goa’s other passion, feni, a potent alcoholic brew made from either cashew nuts or palm fruit. Also omnipresent in Goan dishes is the highly acidic feni vinegar, which reduces the potency of dried red chills—as does tart tamarind, another key element in this layered, complex, and fiery-hot paste that peppers its way into many of Goa’s curries.


Shelf Life: 270 days from the date of processing;

Quantity: 300 Gm

MRP Rs. 240 inclusive of taxes

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