Goan Prawn Balchão with Tamarind and Red Chilies

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hot and tangy Goan prawn pickle cooked in a spicy tamarind and red chili gravy, perfect for pairing with steamed rice or bread. This Indian-inspired seafood recipe, ready in about 50 minutes, pairs large 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 230 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.

Ingredients

• 1 lb large prawns, peeled and deveined
• 10 dried red chilies
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 8 garlic cloves
• 1 tbsp fresh ginger, grated
• 3 tbsp white vinegar
• 1 tbsp tamarind paste
• 4 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 tsp salt
• 1/2 tsp sugar

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Instructions

1. Step 1: Soak 10 dried red chilies in warm water for 20 minutes until soft, then blend with 8 garlic cloves and 1 tbsp grated fresh ginger to a smooth paste.
2. Step 2: Heat 4 tbsp vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds, frying until fragrant and popping, about 30 seconds.
3. Step 3: Add 1 medium finely chopped onion and sauté for 5 minutes until golden and aromatic.
4. Step 4: Stir in the chili-garlic-ginger paste and cook for 5 minutes until the oil begins to separate.
5. Step 5: Add 3 tbsp white vinegar, 1 tbsp tamarind paste, 1 tsp salt, and 1/2 tsp sugar, mixing well and simmering for 3 minutes to blend flavors.
6. Step 6: Add 1 lb prawns to the pan and cook over medium heat for 6-8 minutes until they turn pink and are cooked through, stirring gently to coat with the spicy sauce.