Trim spinach and cook in boiling salted water for 2-3 minutes until tender. Drain thoroughly and rinse under cold running water. Put in a blender or food processor and process to a smooth puree. Set aside. Preheat oven to 325 degrees. Cut pork into 1-inch cubes. Heat oil in a large skillet and fry pork until browned all over. Transfer to a casserole dish using a slotted spoon. Add onions to pan and cook, stirring, 10-15 minutes, until a rich brown. Add garlic, ginger, garam masala, turmeric, bay leaf, tomatos, and chilies. Cook, stirring, 2-3 minutes, until tomatos are softened. Add yogurt and water and stir well. Pour over posk, cover and bake 1 1/4 to 1 1/2 hours, until pork is tender. Remove bay leaf, stir in spinach and salt, recover and bake another 10 minutes. Serve hot, garnished with tomatos and bay leaves. Makes 4 servings. Notes: 2 10-oz packages of frozen spinach can be used for the fresh. Serving Ideas: sliced tomato and bay leaves for garnish Recipe By: The Book of Curries and Indian Foods, Linda Fraser The Polka Dot Palace The BBS for Homemakers! 1-201-822-3627