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Mekhala Vindaloo 100g

$6.95

A bold, fiery Goan-inspired vindaloo paste with smoky dried red chillies, tangy tamarind, and jasmine rice vinegar. Hot heat. Vegan, gluten free, no fish sauce. The most intense paste in the Mekhala Indian range.

Vindaloo has Portuguese-Goan roots and is known for two things: fierce heat and pronounced sourness from vinegar and tamarind. Mekhala’s version captures both - the dried red chillies give sustained heat rather than just initial spice, while the jasmine rice vinegar and tamarind deliver the tangy depth that distinguishes vindaloo from other Indian curries. The paste is stone-ground and concentrated for 8-10 serves per 100g jar.

Rated hot on Mekhala’s heat scale - Mekhala’s spiciest Indian paste. Pairs with proteins and vegetables that can stand up to bold heat.

Why people love it

  • Dried red chillies and tamarind for authentic vindaloo heat and tang
  • Jasmine rice vinegar adds the sourness characteristic of the Goan original
  • Hot heat - Mekhala’s most intense Indian paste
  • No fish sauce, no MSG, no artificial additives, no added sugar
  • USDA Certified Organic
  • Vegan, gluten free, dairy free
  • Made in Thailand
  • 100g, 8-10 serves

How to use it

Curry: heat 1-2 tablespoons paste, add stock or coconut milk and your choice of protein or vegetables. Simmer until cooked through. Adjust paste quantity to control heat level.

Marinade: coat lamb, pork, beef, or eggplant and leave 30 minutes before grilling or slow-cooking.

Goes particularly well with: lamb, pork, beef, chicken, sweet potato, eggplant, tofu, and lentils.

Ingredients

Shallots*, Jasmine Rice Vinegar* (Brown Rice*, Water), Garlic*, Spices (Including Turmeric)*, Ginger*, Sunflower Oil*, Dried Red Chilli*, Tamarind Pulp*, Himalayan Pink Salt, Bay Leaf*. *Organic ingredients.

No fish sauce. No MSG. No artificial additives. No added sugar.

Vegan. Gluten free. Dairy free. USDA Certified Organic.

Country of origin: Product of Thailand.

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