Goan Prawn Balchão Pickled in Spicy Red Chili and Vinegar Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A tangy and spicy Goan prawn pickle cooked in a robust red chili, garlic, and vinegar masala, perfect as a condiment or side. This indian-inspired seafood ready in about 40 minutes blends prawns, peeled and deveined, whole dried red chilies, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 lb prawns, peeled and deveined
• 8 whole dried red chilies
• 8 cloves garlic cloves
• 1/4 cup white vinegar
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 3 whole cloves
• 1 (1-inch) cinnamon stick
• 4 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp salt

Instructions

1. Step 1: Soak 8 dried red chilies in hot water for 20 minutes, then drain and blend with 8 garlic cloves, 1/4 cup white vinegar, and 1 tsp salt to a smooth thick paste.
2. Step 2: Dry roast 1 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/2 tsp cumin seeds, 3 cloves, and 1-inch cinnamon stick in a pan over medium heat for 2 minutes until aromatic; then grind to a fine powder.
3. Step 3: Combine the chili-garlic paste with the ground spice powder and 1 tsp sugar; mix well.
4. Step 4: Heat 4 tbsp vegetable oil in a wok over medium heat; add the paste and sauté for 5 minutes until oil separates and the mixture thickens.
5. Step 5: Add 1 lb peeled and deveined prawns to the pan, stirring well to coat them with the masala; cook for 7-8 minutes until prawns turn pink and are cooked through.
6. Step 6: Remove from heat and let cool; the balchão can be served immediately or stored in a jar and refrigerated for up to 2 weeks, enhancing its flavors over time.