Pork Vindaloo

Ingredients:

Pork - 1kg

To grind :

Dried red chilli - 10

Whole Pepper - 1 tsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Cardamom - 5

Cinnamon - 2 (2"inch piece)

Clove -6

Turmeric powder - 1 tsp

Green chillies - 2

Garlic - 1 whole pod chopped (reserve 1/3rd for later)

Ginger - 2 " piece chopped (reserve 1/3 rd for later)

Vinegar - enough to grind into a smooth paste

For the gravy:

Onion - 2 (sliced)

Tomato - 1

Green chillies - 3

Oil

Salt to taste

1. Cut the meat into big chunks.

2. Make a paste out of the ingredients mentioned above and marinate the pork. Leave it in the fridge overnight.

3. Pressure cook the meat for one whistle and wait for it to cool down. There will be some gravy too. Pop it into the fridge again for minimum 2 hours.

4. Remove the chunks of meat from the gravy. Reserve the gravy for later. Now slice the chunks of meat. Each slice should be 1/4 " thick.

5. Shallow fry these slices till they turn dark brown in colour. Make sure not to overdo the frying process as this will make the pieces hard.

6. In another pan, add oil and saute the onions till golden brown.

7. Add the reserved ginger and garlic and fry for a minute.

8. Add the green chilli and the tomato and saute till the tomato gets mushed up. Add a pinch of sugar at this stage.

9. Pour in the reserved gravy from cooking the pork. Mix well and saute till the oil separates. The gravy will turn into a nice dark brown colour.

10. Now add in the fried pork pieces and give it a good mix. Keep stirring for a minute.

Pork vindaloo is ready and it goes well with ghee rice and fried rice.