This recipe was given to be through my aunt (Sr. Frances). I tweaked the recipe after making a small batch. This pickle is sour, spicy and pungent. The best part is that you can adjust any of these flavour profiles by adding more/less of the relevant ingredients.
Everyone knows Prawn Balchão as a main course. It is actually more like a pickle! In the days prior to refrigeration, prawns (and sometimes pork) would be left to marinate in a vinegar-based sweet and sour tomato-chilli sauce. Here, the Balchão would be left for days to marinate without reheating.
Balchao is a spicy seafood pickle from Goa. While prawns are used most of the times, it is not uncommon to use other seafood like mussels, clams, lobster, seer fish, tuna and mackerel; amongst others.
Most people believe that the Balchao is extremely fiery. While this is true when it is tasted on the day f preparation; Balchao is a pickle and should be left for atleast a day before eating. An ideal time for resting would be a week. During this period, the marinade soaks into the seafood and the vinegar mellow the spice to a level which makes this dish very desireable.