Goan Prawn Balchão with Spiced Red Chili and Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery Goan prawn pickle cooked in a tangy red chili and vinegar masala, perfect as a flavorful condiment or side dish. This indian-inspired seafood ready in about 40 minutes pairs raw prawns, peeled and deveined, dried red chilies, 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: 20 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 dried red chilies in warm water for 20 minutes to soften. Drain and grind with 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1 tsp cumin seeds, 3 cloves, 1 small cinnamon stick, 6 garlic cloves, and 1 inch ginger piece into a smooth paste using 1/4 cup white vinegar.
  2. Step 2: Heat 4 tbsp vegetable oil in a pan over medium heat, add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
  3. Step 3: Add the red chili and spice paste to the pan and cook for 6-7 minutes, stirring frequently until the oil starts to separate and the masala is fragrant.
  4. Step 4: Add 400 g peeled and deveined raw prawns to the pan, stirring well to coat them in the masala. Cook over medium heat for 5-6 minutes until the prawns turn pink and are cooked through.
  5. Step 5: Stir in 1 tsp sugar and salt to taste, cook for another 2 minutes to balance the flavors.
  6. Step 6: Remove from heat and allow the prawn balchão to cool slightly before serving as a spicy condiment or side with plain rice or bread.

Equipment for this recipe

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Frequently asked questions

How long does Goan Prawn Balchão with Spiced Red Chili and Vinegar 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 Spiced Red Chili and Vinegar?

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 dried red chilies from drying out.

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

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 Spiced Red Chili and Vinegar 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 Spiced Red Chili and Vinegar?

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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