Vindaloo

Ingredients

4 gr cumin seeds
3 gr black pepper corns
3 in stick cinnamon
4 gr fenugreek seeds
4 gr salt
75 ml vegetable oil
325 ml water
1 one in cube ginger
6 gr coriander seeds
2 gr cardamom seeds
7 ml black mustard seeds
75 ml wine vinegar
5 gr brown sugar
2 onions rings
525 gr pork
8 garlic
1 gr turmeric
45 ml water to the blender
45 ml water

Instructions

oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice.