Goan Prawn Balchão Pickle with Red Chilies and Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A spicy, tangy Goan prawn pickle featuring dried red chilies and vinegar, perfect as a bold condiment or side dish. This indian-inspired seafood ready in about 30 minutes pairs raw prawns, peeled and deveined, dried red chilies, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb raw prawns, peeled and deveined
• 8 dried red chilies
• 6 garlic cloves
• 1 tbsp ginger, chopped
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 3 cloves
• 1 (2-inch) cinnamon stick
• 1/3 cup white vinegar
• 1 tsp sugar
• 1 tsp salt
• 4 tbsp vegetable oil

Instructions

1. Step 1: Soak 8 dried red chilies in warm water for 20 minutes until softened, then drain.
2. Step 2: Grind the soaked red chilies with 6 garlic cloves, 1 tbsp chopped ginger, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 3 cloves, and 1 (2-inch) cinnamon stick into a smooth paste using 2 tbsp white vinegar.
3. Step 3: Heat 4 tbsp vegetable oil in a pan over medium heat; add the chili paste and sauté for 5 minutes until fragrant and oil starts to separate.
4. Step 4: Add 1 lb raw prawns, 1 tsp salt, 1 tsp sugar, and remaining 1/3 cup white vinegar to the pan; stir well to coat the prawns.
5. Step 5: Cook over medium heat for 7-8 minutes until prawns turn pink and the mixture thickens slightly.
6. Step 6: Remove from heat and let the balchão cool; store in a sterilized jar and refrigerate for up to 2 weeks, allowing flavors to develop.