Goan Prawn Balchão Pickle with Tamarind and Red Chili

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, spicy Goan prawn pickle that balances fiery red chilies with tangy tamarind and aromatic spices. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs raw prawns, peeled and deveined, red chili powder, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

400 g raw prawns, peeled and deveined
3 tbsp red chili powder
1 tbsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
5 cloves
1 small (2 inch) cinnamon stick
6 garlic cloves
4 tbsp white vinegar
1 tbsp tamarind paste
1 tbsp sugar
5 tbsp vegetable oil
to taste salt

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Instructions

Step 1: In a dry pan over medium heat, toast 1 tbsp mustard seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, 5 cloves, and 1 small cinnamon stick for 2-3 minutes until fragrant. Cool slightly and grind with 6 garlic cloves, 3 tbsp red chili powder, 4 tbsp white vinegar, 1 tbsp tamarind paste, 1 tbsp sugar, and salt to a thick paste.
Step 2: Heat 5 tbsp vegetable oil in a pan over medium heat, add the spice paste, and fry for 5 minutes until aromatic and the oil starts to separate.
Step 3: Add 400 g peeled and deveined raw prawns to the pan, stirring to coat them well with the paste. Cook for 7-8 minutes until prawns are opaque and cooked through.
Step 4: Reduce heat to low and simmer the mixture for another 10 minutes, stirring occasionally, until the pickle thickens and the oil rises on top.
Step 5: Let cool, then transfer to a sterilized jar. Serve the prawn balchão as a spicy condiment with rice or bread.