Balachao: Tracing the journey of a traditional and authentic shrimp dish
Enjoy eating shrimp balachao at home. This time we are here to talk about the deliciousness of authentic shrimp balachao and its rich history.
Bangladeshi cuisine is truly pleasing for those who are profoundly fond of fusion food and love the savouring taste all year round. It is difficult not to fall with the plethora of local dishes that this cuisine has offered us since ancient times.
The scenic beauty, nature, and the long stretch of overwhelming beaches have already taken our breath away, but if you ever attempted to try the most authentic and traditional dishes of Cox’s Bazar.
One thing we can assure you is a guaranteed indulgence and a lifelong relationship with Cox’s Bazar food.
Contact 01673375594 to order authentic shrimp balachao.
Another feature of Bangladeshi cuisine you would not miss while talking about it is.
How was it brought into being and developed majorly with the influence of Portugal?
Is balachao Portugal too? Let us find out.
Balachao is a fiery dish from Cox’s Bazar cuisine. A crispy version of balachao is almost like fish chips.
Not just because it is as hot, peppery and tangy as a pickle, but because of the unique styles and means of preparation, which resemble fried chips.
If you put together your chips, balachao follows a similar approach as they are made in advance without reheating.
Crispy Balachao is cooked with prawns tossed in spicy and tangy cooking ingredients.
Traditionally, balachao also uses a paste made of onion and garlic. It is one of the well-known spicy seafood of Cox’s Bazar. You may find it at every nook and corner of this beautiful state of Cox’s Bazar.
The heritage of balachao has travelled a long way. It has undergone an exciting journey before paving its way to settle in Bangladesh.
Portuguese introduced this spicy dish during the period of colonization.
Today, balachao is one of the traditional dishes in Cox’s Bazar families.
How is balachao prepared?
Balachao is prepared by first cleaning and deveining prawns sauteed in a mixture of red chillies, cumin seeds, and other spices until the aroma is reached. Later it was covered in sauces and well-cooked.
Balachao is served with hot or plain boiled rice.
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