balgham

Balgham is a traditional dish originating from the coastal regions of the Indian state of Kerala, particularly associated with the fishing communities. The name "balgham" is derived from the Malayalam word *bal* (meaning "fish") and *gham* (referring to the preparation method involving boiling or steaming). This dish is often prepared using locally caught fish, such as mackerel, pomfret, or kingfish, which are seasoned with a blend of spices and coconut.

The preparation typically involves marinating the fish in a mixture of spices like turmeric, red chili powder, coriander, and sometimes mustard seeds. The fish is then steamed or boiled gently, often with the addition of coconut milk or grated coconut, which gives the dish its characteristic creamy texture. Some variations include the use of tamarind or coconut water to enhance flavor. Balgham is commonly served with rice, appam (a type of rice pancake), or other Kerala staples like idiyappam (rice noodles).

This dish reflects the culinary traditions of Kerala, where seafood plays a central role in the local diet. Balgham is not only a staple in everyday meals but also appears in festive and ceremonial occasions. Its simplicity and reliance on fresh, locally sourced ingredients make it a beloved part of Kerala’s gastronomic heritage. The dish is also enjoyed beyond the state, particularly in neighboring regions like Tamil Nadu and Karnataka, where similar seafood preparations are common.