Goan Prawn Balchão with Red Chili and Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A fiery and tangy Goan pickle-style prawn dish cooked in a rich red chili and vinegar masala that pairs beautifully with rice. This indian-inspired seafood ready in about 40 minutes pairs prawns, cleaned 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.

Ingredients

• 400 g prawns, cleaned and deveined
• 5 dried red chilies
• 6 garlic cloves
• 1 tsp ginger, grated
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 4 tbsp white vinegar
• 1 tsp sugar
• 1 tsp salt
• 4 tbsp vegetable oil
• 1 medium onion, finely sliced

Instructions

1. Step 1: Soak 5 dried red chilies in warm water for 15 minutes, then blend them with 6 garlic cloves, 1 tsp grated ginger, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 1 tsp cumin seeds to a smooth paste.
2. Step 2: Heat 4 tbsp vegetable oil in a pan over medium heat, add 1 finely sliced medium onion and sauté until soft and golden, about 5 minutes.
3. Step 3: Add the chili-garlic paste to the onions and cook for 5-7 minutes stirring constantly until the oil separates and the mixture darkens.
4. Step 4: Stir in 4 tbsp white vinegar, 1 tsp sugar, and 1 tsp salt; cook for 2 minutes until fragrant.
5. Step 5: Add 400 g cleaned prawns, mix well to coat with the masala, reduce heat to low, and cook for 8-10 minutes until the prawns turn pink and the sauce thickens.