{"id":342,"date":"2026-07-21T20:49:43","date_gmt":"2026-07-21T20:49:43","guid":{"rendered":"https:\/\/papadam.es\/?post_type=product&p=342"},"modified":"2026-10-22T01:55:04","modified_gmt":"2026-10-22T01:55:04","slug":"jingha-balchou","status":"publish","type":"product","link":"https:\/\/papadam.es\/es\/producto\/jingha-balchou\/","title":{"rendered":"Jingha Balchou"},"content":{"rendered":"
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\ud83e\udd90 Crustaceans<\/span>\ud83e\udd5b Dairy<\/span><\/div>\n

Jingha Balchou puts our finest king prawns centre stage, seared then simmered in a generous Mosalla sauce: tomatoes, caramelised onions and a blend of warming spices combine with fresh mushrooms and a subtle sweet-sour touch typical of the eastern Indian city of Mosalla’s cuisine. The result is a rich, fragrant sauce that coats the delicate, lightly sweet flesh of the prawns beautifully \u2014 a dish as indulgent as it is elegant.<\/p>\n<\/section>\n

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Goes great with<\/h2>\n
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\"Arroz<\/div>\n
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Arroz Pulao 3,25 \u20ac<\/span><\/div>\n

Fragrant basmati rice pairs ideally with this generous sauce.<\/p>\n<\/p><\/div>\n

+ Add<\/a>\n <\/div>\n<\/p><\/div>\n

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\"Nan<\/div>\n
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Nan de Mantequilla 3,05 \u20ac<\/span><\/div>\n

To mop up this irresistible sweet-sour sauce without holding back.<\/p>\n<\/p><\/div>\n

+ Add<\/a>\n <\/div>\n<\/p><\/div>\n

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\"Ensalada<\/div>\n
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Ensalada Verde 4,70 \u20ac<\/span><\/div>\n

A fresh, crunchy note to balance the richness of the dish.<\/p>\n<\/p><\/div>\n

+ Add<\/a>\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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A dish with a story<\/h2>\n
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Origins<\/div>\n

“Balch\u00e3o” or “balchou” preparations trace back to Goan cuisine, inherited from Portuguese influences and their vinegar-marinating techniques.<\/p>\n<\/p><\/div>\n

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Regional tradition<\/div>\n

Traditionally made with prawns or fish, this spicy sweet-sour sauce is a pillar of the coastal tables of western and eastern India.<\/p>\n<\/p><\/div>\n

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Modern dish<\/div>\n

Reimagined by contemporary chefs with king prawns and mushrooms, it has risen among the great specialities on Indian fine-dining menus in Europe.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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\u26a0\ufe0f A little amateur historian’s disclaimer<\/div>\n

The term “Mosalla” covers different culinary traditions depending on the region of India: our recipe is a house interpretation, not a certified culinary history lesson.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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Frequently asked questions<\/h2>\n
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\nIs Jingha Balchou spicy?+<\/span><\/summary>\n

Yes, it’s hot and warming, with a lovely sweet-sour touch that softens the heat.<\/p>\n<\/details>\n

\nCan the protein be swapped?+<\/span><\/summary>\n

This dish is specifically designed for king prawns; for a crustacean-free version, try our Bhuna al Ajillo.<\/p>\n<\/details>\n

\nWhere do Papadam’s king prawns come from?+<\/span><\/summary>\n

We work with carefully selected local suppliers to guarantee the freshness and quality of our seafood.<\/p>\n<\/details><\/div>\n<\/p><\/div>\n<\/section>\n<\/div>\n