Goan Prawn Balchão Pickle with Red Chilies and Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (13 ratings) Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 30 minutes (15 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 Balchão Pickle with Red Chilies 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 Chilies 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 Chilies 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 Chilies 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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