Goan Prawn Balchão Pickle with Red Chili and Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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

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.

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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?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried red chilies from drying out.

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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