Vindaloo

Ingredients

525 gr pork
50 gr ginger
4 garlic
1/2 chilli powder
6 gr turmeric
3 gr salt
5 cardamoms
2 cm cinnamon stick
6 black peppercorns
10 gr coriander
6 gr cumin
50 ml vinegar
75 ml oil
5 ml mustard
150 ml water
3 times during that time

Instructions

in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork plus the marinade. Pour in the water, re-cover and bring to the boil. Reduce the heat and simmer for 30 minutes. Take the lid off the pan and simmer until the pork is cooked and tender. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0