Balchão [SEP] country of origin
the masala, prawns are added, and the mix is cooked for 2-3 minutes.
Balchão is usually served with hot, plain boiled rice. It can also be refrigerated, and will keep for a long time in the fridge. 
History.
Balchão was introduced to India by the Catholic Portuguese during colonization.
Preparation.
Catholic homes may use coconut vinegar for its acidic sharpness, while Hindu families may use cane vinegar to make it milder. It is now common to use white vinegar or malt
or pork, and is a well-known snack. Croquettes, beef cutlets, and beef potato chops are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations. The traditional, "Mol de Peixe" (fish pickle) and "Balchão" (prawn pickle sauce), are originally from Macau.
Vegetarian.
"Patoleo" (sweet rice cakes steamed in turmeric leaves consisting of a filling of coconut and palm jaggery) are prepared on the Feasts of the Assumption of the Blessed Virgin