Goan Shrimp Balchão Pickle with Red Chilies
A fiery, tangy Goan shrimp pickle cooked in a spicy red chili and vinegar masala, perfect as a condiment or side. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs small shrimp, peeled and deveined, dried red chilies, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 400 g small shrimp, peeled and deveined
- 8, soaked and deseeded dried red chilies
- 1/4 cup white vinegar
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- 5, minced garlic cloves
- 1 inch piece, minced fresh ginger
- 1 medium, finely chopped onion
- 4 tbsp vegetable oil
- to taste salt
- 1 tsp sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dry roast 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 1 tsp cumin seeds over medium heat for 2 minutes until aromatic; grind with 8 soaked and deseeded dried red chilies, 5 minced garlic cloves, 1 inch minced ginger, and 1/4 cup white vinegar into a smooth paste.
- Step 2: Heat 4 tbsp vegetable oil in a pan over medium heat; add 1 medium finely chopped onion and sauté for 6-7 minutes until golden and fragrant.
- Step 3: Add the prepared red chili paste and cook for 5 minutes, stirring frequently until oil starts to separate from the masala.
- Step 4: Add 400 g peeled shrimp, 1 tsp salt, and 1 tsp sugar; cook for 8-10 minutes stirring gently until shrimp are opaque and cooked through.
- Step 5: Reduce heat to low and simmer uncovered for another 5 minutes until the mixture thickens and the flavors meld.
- Step 6: Cool slightly before serving as a spicy side or condiment with rice or bread.
Frequently asked questions
How long does Goan Shrimp Balchão Pickle with Red Chilies take to make?
Total time is about 40 minutes (15 min prep + 25 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 Shrimp Balchão Pickle with 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 Shrimp Balchão Pickle with 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 Shrimp Balchão Pickle with 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 Shrimp Balchão Pickle with 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.
