Pork Vindaloo
Ingredients:
4 2-6 dried red chilies, torn
5 cloves
2.5-cm/1-inch piece cinnamon stick, broken up
4 green cardamom pods
1/2 tsp black peppercorns
1/2 mace blade 1/4 nutmeg, lightly crushed
1 tsp cumin seeds
1 1/2 tsp coriander seeds
1/2 tsp fenugreek seeds
2 tsp garlic purée
1 tbsp ginger purée
3 tbsp cider vinegar or white wine vinegar
1 tbsp tamarind juice or juice of 1/2 lime
700 g/1 lb 9 oz boneless leg of pork, cut into 2.5-cm/ 1-inch cubes
4 tbsp sunflower or olive oil, plus 2 tsp
2 large onions, finely chopped
250 ml/9 fl oz warm water, plus 4 tbsp
1 tsp salt, or to taste
1 tsp soft dark brown sugar
2 large garlic cloves, finely sliced
8-10 fresh or dried curry leaves
Methods:
1. Grind the first 10 ingredients (all the spices) to a fine powder in a spice grinder. Transfer the ground spices to a bowl and add the garlic and ginger pastes, vinegar and tamarind juice. Mix together to form a paste.
2. Put the pork in a large non-metallic bowl and rub about on quarter of the spice paste into the meat. Cover and leave to marinate in the refrigerator for 30-40 minutes
3. Heat the 4 tablespoons of oil in a medium heavy-based saucepan over a medium heat, add the onions and cook, stirring frequently, for 8-10 minutes, until lightly browned. Add the remaining spice paste and cook, stirring constantly, for 5-6 minutes. Add 2 tablespoons of the warm water and cook until it evaporates. Repeat with another 2tablespoons of water.
4. Add the marinated pork and cook over medium-high heat for 5-6 minutes, until the meat changes color. Add the Salt, Sugar and the 250ml warm water. Bring to the boil, the reduce the heat to low, cover and simmer for 50-55 minutes.
5. Meanwhile, heat the 2 teaspoons of oil in small saucepan over a low heat. Add the sliced garlic and cook, stirring, until it begins to brown. Add the curry leaves and leave to sizzle for 15-20 seconds. Stir the garlic Mixture into the vindaloo. Serve immediately.