Goan Prawn Balchão with Red Chili and Vinegar Pickle

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

A spicy and tangy prawn pickle from Goa, featuring prawns cooked in a fiery red chili and vinegar masala, perfect as a condiment or side. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs raw prawns, peeled and deveined, dry red chilies, white vinegar 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: 20 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 dry red chilies in warm water for 15 minutes to soften. Drain and grind them with 6 garlic cloves, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1 tsp cumin seeds, 3 cloves, 1 small cinnamon stick, and 4 tbsp white vinegar to form a smooth, vibrant red paste.
  2. Step 2: Heat 3 tbsp vegetable oil in a pan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
  3. Step 3: Add the prepared chili-vinegar paste and 1 tsp sugar to the onions. Cook for 5 minutes, stirring frequently, until the oil separates and the masala is fragrant.
  4. Step 4: Add 400 g peeled and deveined raw prawns and salt to taste. Stir well to coat the prawns in the masala.
  5. Step 5: Cook for 8-10 minutes on medium-low heat, stirring occasionally, until the prawns are cooked through and the sauce thickens to a glossy finish.
  6. Step 6: Allow the balchão to cool slightly before serving as a fiery condiment or side dish.

Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 with Red Chili and Vinegar Pickle?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 with Red Chili and Vinegar Pickle 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 with Red Chili and Vinegar Pickle?

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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