Goan Prawn Balchão with Spiced Red Chili and Vinegar Pickle

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

A fiery Goan prawn pickle cooked in a tangy, spicy red chili and vinegar sauce, perfect as a condiment or side dish to rice. This indian-inspired seafood ready in about 30 minutes pairs medium prawns, peeled and deveined, dry 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 3, 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: 15 min Cook: 15 min Serves 3 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 8 dry red chilies, 1 tbsp mustard seeds, 1 tsp fenugreek seeds, 1 tsp cumin seeds, 3 cloves, and 1 small cinnamon stick in a dry pan over medium heat for 3 minutes until fragrant, then grind to a fine powder.
  2. Step 2: Heat 3 tbsp cooking oil in a pan over medium heat, add 6 minced garlic cloves and the ground spice powder, sauté for 2 minutes until the raw smell disappears.
  3. Step 3: Add 400 g peeled and deveined prawns to the pan, stir well to coat with the spice-garlic mixture, and cook for 4 minutes until prawns turn pink.
  4. Step 4: Stir in 4 tbsp white vinegar, 1 tsp sugar, and salt to taste, cook uncovered for another 5 minutes over low heat until the oil separates and the sauce thickens slightly.
  5. Step 5: Remove from heat and let cool; serve the prawn balchão as a spicy side or condiment with plain rice or bread.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Pickle?

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 dry red chilies from drying out.

Can I substitute ingredients in Goan Prawn Balchão with Spiced 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 Spiced Red Chili and Vinegar Pickle for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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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