Pork vindaloo ( goan cuisine )

Ingredients

• 1 kg pork
• 5 small potatoes, halved
• 4 cloves
• 4 black peppercorn
• 4 green cardamom
• 4 green chillies, slit lengthwise
• 20 red chillies
• 1 teaspoon sugar
• 2 large onions, sliced
• 4 tablespoon malt vinegar
• 2 cinnamon sticks
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 1/2 teaspoon ginger - garlic paste
• 2 tablespoon cooking oil
• Salt to taste
• 1 tablespoon vinegar

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Preparation

• Make a fine paste of ginger, garlic, red chillies, coriander seeds, cumin seeds, sugar and cardamom with malt vinegar. Set aside.
• Heat little oil in a thick , bottomed pan and fry the potatoes till brown in color. Remove and set aside.
• Fry onions, cloves, peppercorns, cardamom and green chillies till the onions are transparent.
• Add the ground masala paste and saute till oil leaves the sides of the pan.
• Add pork, salt to taste, stir and cook covered on a low heat for an hour till almost done.
• Remove the lid, add the fried potatoes and 2 - 3 cups of water. Bring to a boil and simmer for 10 - 12 minutes. Add vinegar and simmer for another 5 - 6 minutes.
• Garnish with chopped coriander leaves. Serve with rice or bread.