Pan-Seared Goan Prawn Balchão with Tamarind

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

A spicy and tangy prawn balchão, quick pan-seared in a robust tamarind and chili masala, perfect as a side or starter. This Indian-inspired seafood recipe, ready in about 25 minutes, pairs large prawns, shelled and deveined, tamarind paste, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Cook: 15 min Serves 3 Indian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dry roast 5 dried red chilies, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 1 tbsp coriander seeds over medium heat for 2-3 minutes until fragrant; grind into a fine powder.
  2. Step 2: Mix the ground spice powder with 1 tbsp tamarind paste, 2 tbsp white vinegar, 1 tsp sugar, and salt to taste to form a thick masala paste.
  3. Step 3: Heat 4 tbsp vegetable oil in a large skillet over medium-high heat; add 5 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add the prepared masala paste to the skillet and cook for 3-4 minutes, stirring constantly, until oil separates from the masala.
  5. Step 5: Add 400 g shelled and deveined large prawns, toss well to coat, and cook for 5-6 minutes until prawns turn pink and are cooked through.
  6. Step 6: Taste and adjust salt or sugar if needed, then remove from heat and serve immediately with plain white rice or bread.

Frequently asked questions

How long does Pan-Seared Goan Prawn Balchão with Tamarind take to make?

Total time is about 25 minutes (10 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 Pan-Seared Goan Prawn Balchão with Tamarind?

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 Pan-Seared Goan Prawn Balchão with Tamarind?

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 Pan-Seared Goan Prawn Balchão with Tamarind 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 Pan-Seared Goan Prawn Balchão with Tamarind?

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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