Fish Balchao – A Goan specialty

Fish balchao is a Goan specialty. It is pickling in a hot tangy chilly tomato-based sauce.

Fish Balchao – A Goan specialty

Fish Balchao – A Goan specialty

Recipe by Ushakal GroupCourse: AppetizersCuisine: indianDifficulty: Medium


Prep time


Cooking time




  • 6 fillets or steaks of any firm fish

  • 1 onion, finally chopped

  • oil for shallow frying

  • 2 tbsp Balchao paste


  • For making Balchao paste:
  • 20 dry kashmiri Chilies
  • Peppercorns
  • 10 cloves Garlic
  • /2- tsp Turmeric powder
  • Cloves
  • inch Cinnamon bark
  • tsp Coriander seeds
  • /4 tsp Cummin seeds
  • Little Tamarind (Supari size)
  • Coconut vinegar
  • Preparation of Balchao paste:
  • Grind together the ingredients of balchao past in enough vinegar to give a thick paste.
  • Balchao preparation:
  • Fry the onions until brown, add the balchao masala and fry for about 5 minutes’ over low heat.
  • Add the balchao and continue to cook.
  • In a separate pan fry the fish slightly.
  • Add the balchao masala – onion mixture to the fry fish, adding a little water if the paste is too thick.
  • Simmer until the fish is cooked. Serve with plain boiled rice.

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