Pan-Seared Goan Prawn Balchão with Tangy Red Chili Paste

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

A fiery and tangy prawn stir-fry cooked with a traditional Goan red chili and vinegar paste, delivering layers of bold flavors and a slight sweetness. This indian-inspired seafood ready in about 35 minutes pairs pound, peeled and deveined raw prawns, red chili powder, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dry roast 1 tsp mustard seeds, 1/2 tsp cumin seeds, 3 cloves, and 1 small cinnamon stick over medium heat for 2 minutes until fragrant. Grind these with 2 tbsp red chili powder into a fine powder.
  2. Step 2: In a bowl, mix the ground chili-spice powder with 3 tbsp white vinegar, 5 minced garlic cloves, 1 inch grated ginger, 1 tsp sugar, and 1 tsp salt to create the balchão paste.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped small onion and sauté for 4-5 minutes until translucent.
  4. Step 4: Add the prawn shells and stir-fry for 2 minutes, then add the prepared balchão paste and 2 tbsp water. Cook for 3 minutes until the oil starts to separate and the paste is fragrant.
  5. Step 5: Add 1 pound peeled and deveined prawns to the skillet. Toss gently and cook for 5-6 minutes until the prawns turn pink and are fully cooked, coating them well in the spicy, tangy sauce. Remove from heat and serve warm.

Frequently asked questions

How long does Pan-Seared Goan Prawn Balchão with Tangy Red Chili Paste take to make?

Total time is about 35 minutes (15 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 Pan-Seared Goan Prawn Balchão with Tangy Red Chili Paste?

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 red chili powder from drying out.

Can I substitute ingredients in Pan-Seared Goan Prawn Balchão with Tangy Red Chili Paste?

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 Tangy Red Chili Paste 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 Pan-Seared Goan Prawn Balchão with Tangy Red Chili Paste?

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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