Goan Prawn Balchão Pickle with Tamarind and Red Chili

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

A vibrant, spicy Goan prawn pickle that balances fiery red chilies with tangy tamarind and aromatic spices. This indian-inspired seafood 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Let cool, then transfer to a sterilized jar. Serve the prawn balchão as a spicy condiment with rice or bread.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Tamarind and Red Chili?

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 red chili powder from drying out.

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

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 Tamarind and Red Chili 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 Tamarind and Red Chili?

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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