Goan Prawn Balchão Pickle with Red Chili and Vinegar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A spicy and tangy Goan prawn pickle cooked with red chilies, vinegar, and aromatic spices, perfect as a flavorful condiment or side. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs small prawns, cleaned and deveined, dried red chilies, white vinegar 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dry roast 8 dried red chilies, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1 tsp cumin seeds, 3 cloves, and 1 small cinnamon stick in a skillet over medium heat for 3 minutes until fragrant. Cool and grind with 5 garlic cloves and 4 tbsp white vinegar to a smooth paste.
  2. Step 2: Heat 5 tbsp vegetable oil in a pan over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
  3. Step 3: Add the prepared chili paste to the pan and cook for 5 minutes, stirring frequently until the oil begins to separate and the mixture darkens.
  4. Step 4: Add 400 g cleaned prawns, 1 tsp salt, and 1 tsp sugar. Stir well to coat the prawns.
  5. Step 5: Reduce heat to low, cover, and cook for 8-10 minutes until prawns turn pink and are cooked through.
  6. Step 6: Remove from heat and let the pickle cool before serving as a spicy condiment with rice or bread.

Frequently asked questions

How long does Goan Prawn Balchão Pickle with Red Chili and Vinegar take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Goan Prawn Balchão Pickle with Red Chili and Vinegar?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Goan Prawn Balchão Pickle with Red Chili and Vinegar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Goan Prawn Balchão Pickle with Red Chili and Vinegar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Goan Prawn Balchão Pickle with Red Chili and Vinegar?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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