Goan Prawn Balchão Pickle with Tamarind and Red Chili

By AislePrompt Test Kitchen · 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

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.

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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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