Goan Prawn Balchão with Red Chili and Vinegar Pickle

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

400 g raw prawns, peeled and deveined
8 pieces dry red chilies
4 tbsp white vinegar
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp cumin seeds
3 pieces cloves
1 small stick cinnamon stick
6 garlic cloves
1 medium onion, finely chopped
1 tsp sugar
to taste salt
3 tbsp vegetable oil

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Instructions

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.
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.
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.
Step 4: Add 400 g peeled and deveined raw prawns and salt to taste. Stir well to coat the prawns in the masala.
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.
Step 6: Allow the balchão to cool slightly before serving as a fiery condiment or side dish.