Ingredients

Instructions

  1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
  2. Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
  3. Heat the oil in a wide, heavy pot over a medium flame.
  4. Add the onions.
  5. Fry, stirring frequently, until the onions turn brown and crisp.
  6. Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
  7. Add this puree to the ground spices in the bowl.
  8. -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
  9. Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
  10. Heat the oil remaining in the pot once again over a medium-high flame.
  11. When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
  12. Now add the ginger-garlic paste to the same pot.
  13. Turn down the heat to medium; stir the paste for a few seconds.
  14. Add the coriander and turmeric; stir for another few seconds.
  15. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
  16. Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
  17. Serve with Basmati rice and enjoy!