Vindaloo Moshla

Use this spice mix to make a mean vindaloo using either pork, mutton, duck or chicken! Several spices go into the spice mix; you most likely have them in your kitchen already. But here, they are all mixed in the right proportion, and ground fresh for texture and flavour. 

You will need one packet (30 g) vindaloo moshla per 1 kg meat. 

Made fresh using Bong Eats’ recipe, just as you would make it at home. No fillers, no hidden ingredients—just good quality spices.

what you can cook with it

Vindaloo recipe

INGREDIENTS

For marination

• 1 kg pork / mutton / chicken / duck (use a fatty cut for mutton or pork; in case of chicken, get it with skin on)
• 40 g garlic
• 20 g ginger 
• 5 g fresh red chillies (if you can’t find, use green chillies)
• 10 g tamarind pulp
• 50 g palm vinegar (if you can’t find, use any good non-synthetic vinegar)
• 15–18 g salt
• 10 g jaggery
• 30 g VINDALOO MOSHLA

For cooking

• 30 g mustard oil
• ½ tsp mustard seeds
• 1 sprig fresh curry leaves (optional)

METHOD

1. Grind together garlic, ginger, fresh red chillies, tamarind pulp, palm vinegar, salt, and jaggery, to a smooth paste.
2. Add this paste to a mixing bowl, along with the meat of your choice, and 30 g of VINDALOO MOSHLA. Mix everything together. There is no need to let it rest; it can be cooked immediately. 
3. Heat mustard oil in a pan until smoking. Temper with mustard seeds.
4. Add the marinated meat and leave it to braise on low heat, with lid on. Check and stir every so often to make sure it’s not sticking.
5. Continue cooking on low heat until the meat is tender. You may need to add water to adjust the gravy, or to deglaze the pan if the spices are sticking.
6. When the meat is soft, add water just enough to form a thick gravy. Garnish with fresh curry leaves.

Note: Although this can be eaten the same day with rice, it gets even better if you eat it a couple of days later, as the flavours mature.