Vindaloo Moshla
Buy online →A good, flavourful vindaloo moshla is one of those things that transforms cooking vindaloo from a weekend project to a casual weeknight dinner. If you have your protein (pork, duck) and some pantry staples (ginger, garlic, vinegar, tamarind, etc.), you can, with our ready-to-use vindaloo moshla, get your braise going within minutes!
Usage
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Frequently Asked Questions
Can I make vindaloo without onions?
Yes! In fact, since we released our Youtube video in 2018, we have updated our recipe to eliminate onions. This is good news because now you needn’t spend time braising onions for this dish (unless you want to!). Our new process is streamlined: simply marinate the pork with the dry vindaloo moshla and the wet spice paste, and set it to slow-cook on the stove or in the oven.
Can I make vindaloo with mutton?
Besides pork, duck works great! Fatty cuts of mutton and beef work too. If using chicken, get it with skin on. The main thing to keep in mind is that whatever your choice of meat, it has to have a good amount of fat.
Can I cook this in an oven?
Yes! We like to do this in a heavy oven-safe pot with a lid, like a dutch oven. Just fry the marinated meat for a few minutes on high heat. Then transfer the pot to a 150°C oven. Keep the lid slightly ajar. It should take around 2 hours for the meat to slow-cook its way to done.
How can I get Bong Eats spices in the US?
We are working towards bringing the spices to as many viewers as we can. But we want to expand sensibly and sustainably (we are a two-person team!), maintaining quality, freshness and integrity. Meanwhile, you can easily make all our spices for yourself at home. The recipes are all up on our YouTube channel.
How should I store my spice mixes to keep them fresh?
Store the spices in an airtight jar, away from direct sunlight or humid environments. Refasten the lid/seal after use. To maintain freshness longer, avoid scooping the spices with a wet spoon or damp fingers. If making them at home, grind in small batches that can be used up within 2–3 months, and don't forget to label your containers with the date of preparation!
How can I use the spice mixes in my cooking?
All our spice mixes come with a fleet of recipes that you can use them in, but there is also room for experimentation. To use our spice mixes in your own recipes, start by adding a small amount to your dish and adjust according to your taste. They can be used in marinades, rubs, or added to the pan directly when cooking.
What is the recommended dosage for these spice mixes?
Well, it ranges from ¼ tsp (in case of gorom moshla) to as much as 4 tbsp (in case of nihari)! Please see the usage instructions on our website. If following one of our recipes, it should clearly specify the amount. But when in doubt, err on the side of caution; add a little at first, and adjust as you go. Your milage with respect to heat level may also vary.
What spice mixes work well for vegetarian dishes?
All the spices mixes themselves are fully plant-based. With the exception of the vindaloo and nihari moshlas, all other spices mixes can be used in, or adapted for, vegetarian dishes. Gorom moshla is great for vegetable gravies; bhaja mosha for chaats and raitas; kochuri torkari moshla for curried potatoes and shingara; and vegetable chop moshla for, well, vegetable chops. Our tandoori moshla can be used with paneer, tofu, capsicum, cauliflower, broccoli, etc. Biryani moshla can be used in a beautiful khushka.