Goan Prawn Balchao Pickle with Red Chilies and Mustard Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy and tangy Goan prawn pickle featuring dried red chilies, mustard seeds, and vinegar, perfect as a condiment to elevate meals. This indian-inspired seafood ready in about 35 minutes pairs raw prawns, peeled and deveined, dried red chilies, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 20 min Cook: 15 min Serves 4 Indian cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Soak 8 dried red chilies in warm water for 15 minutes. In a dry skillet over medium heat, toast 2 tbsp mustard seeds and 1 tsp fenugreek seeds for 2 minutes until fragrant. Grind the toasted seeds with soaked red chilies, 6 minced garlic cloves, 1 inch grated ginger, and 1 tsp sugar into a smooth paste using 2 tbsp white vinegar.
  2. Step 2: Heat 5 tbsp vegetable oil in a pan over medium heat. Add the prepared chili-mustard paste and sauté for 4-5 minutes until the oil starts separating and the paste is aromatic.
  3. Step 3: Add 400 g peeled and deveined raw prawns along with salt to taste. Stir well to coat the prawns with the masala.
  4. Step 4: Cook the prawns on medium heat for 6-8 minutes until they turn pink and are cooked through, stirring occasionally to prevent sticking.
  5. Step 5: Remove the pan from heat and stir in 2 tbsp white vinegar. Let the pickle cool completely before transferring it to a sterilized jar. Refrigerate and use as a spicy condiment with meals.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Goan Prawn Balchao Pickle with Red Chilies and Mustard Seeds take to make?

Total time is about 35 minutes (20 min prep + 15 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 Balchao Pickle with Red Chilies and Mustard Seeds?

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 Balchao Pickle with Red Chilies and Mustard Seeds?

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 Balchao Pickle with Red Chilies and Mustard Seeds 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 Balchao Pickle with Red Chilies and Mustard Seeds?

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.

Related recipes