Goan Prawn Balchão with Tamarind and Red Chilies

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

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.

Prep: 30 min Cook: 20 min Serves 4 Indian cuisine 230 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Goan Prawn Balchão with Tamarind and Red Chilies take to make?

Total time is about 50 minutes (30 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 Tamarind and Red Chilies?

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 Tamarind and Red Chilies?

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 Tamarind and Red Chilies 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 Tamarind and Red Chilies?

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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