Goan Prawn Balchão with Spiced Red Chili and Vinegar

By , Test Kitchen Director · 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 recipe, 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

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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.

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?

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 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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