Hey there, everyone, last month we saw the last of Mahi Fine Foods’ sauce samples and it was quite possibly the best thing in either of my two gift boxes from them. But their last tablesauce wasn’t their last product so, to truly see if it’s the best that Mahi have to offer, I’m going to have to try their last marinade as well.
This is, as you can see, their wing one. And, like their Tikka, it’s labelled in black as part of their barbecue range.
Yet what little other colour we can see on the front is yellow, this time, to distinguish it from the Tikka’s deep orange. The only major change to set it apart from that previous marinade, so I won’t be saying much more about the labelling today.
What I will say, though, is that the british crown to the left of the company’s name makes much less sense here, given that wings are a predominantly american dish.
Now, onto the product inside.
As I lift the lid from Mahi’s jar, the aroma wafting out is quite unlike what I had expected. It’s a rich blend of red chillies, onions and rapeseed oil, befitting of the peri peri-inspired brand, but there’s rather more to it as well.
I’m getting strong, savoury spiced notes, as though it were some kind of curry. A much lighter, milder, less chilli-centric one than their Tikka.
Yet, as I take my usual spoonful, it’s not a mild product at all. This marinade strikes me with a
near the top of what I’d call medium. One that just about meets the label’s claims, this time, but also one that lingers as an after-warmth. Just what I want when I’m wolfing down wings.
Sadly, though, when it comes to the flavour, it isn’t chilli or spices that dominate. It’s salt.
If it weren’t for that, this would be a gorgeous pour on for cooked chicken or stir in to amp up a curry but, as is, I don’t see it getting used much beyond its intended purpose as a marinade.
Its creamy onion and chilli base is rather pleasant, though, and it’s built upon well by its cumin, coriander leaf and mustard seed, along with a few woodier spices that I can’t quite place.
Its aroma is gorgeous and its taste will be, too, if meat can temper the salt. To truly know if this marinade is any good or not, though I’m going to have to try it the way it was intended. On chicken.
Here, it comes across as salted but not salty, earthy but still distinctly red chilli and nicely seasoned, with some subtle hints of garlic and mustard.
It’s not bad, by any means, and its acidity has certainly helped tenderize the flesh, like I’d hoped, but it’s not something that stands out from the crowd, either. Mahi’s Wings Marinade is a pretty typical example of its product type.
Is that a bad thing? No. But it does make it hard to recommend over other, similar wing seasonings and, since this one’s a little more watery than I’m used to, it’s definitely not my favourite thing with which to smother drumettes.
What it is, however, is a good budget option – A simple, somewhat cheaper marinade that gets the job done and gives chicken or paneer a low
with a strong vinegar tang that, in this context, is actually pretty pleasant.
I wouldn’t go out of my way for it but I certainly wouldn’t mind seeing it in a supermarket, either. Like most of what I’ve had from Mahi Fine Foods, it’s decidedly decent.
Here’s what makes it up:
Water, Red Chilli Paste, Onion Paste, Rapeseed Oil, Salt, Mixed Spices, Citric Acid, Coriander Leaf Puree, Ground Paprika, Ground MUSTARD , Ground Garlic, YOGHURT , Ground Onion, MILK Powder and Sabilizer: Xanthan Gum.
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