Traditional Vindaloo with Pork and Curry

Ingredients:

• 1 kg lean boneless pork, cut into 3 cm cubes.
• 1.5 tsp. tamarind essence
• 0.5 tsp cumin seeds
• 0.5 tsp black mustard seeds
• 0.5 tsp coriander seeds,
  plus 1.5 tsp ground coriander
• 2 curry leaves
• Cinnamon stick (about 8 cm)
• 0.5 tsp black peppercorns
• 6 cloves garlic, cut in half
• 2 tablespoons chopped ginger
• 2 medium fresh hot green chilies, seeded
• 2 tbsp and 0.5 cup mustard oil
• 0.5 cups thinly sliced ​​onion
• 1.5 teaspoons of turmeric
• 0.5 tsp crushed fenugreek seeds
• 2 tsp Indian chili seasoning
• 0.5 tsp salt
• 0.5 cup apple cider vinegar
• 1/4 cup water,
  plus 1/4 cup hot water

Garnish:

• 1 cup finely chopped onion, fried in 2 tablespoons vegetable oil until golden brown
• 1/4 cup finely chopped cilantro

Preparation:

1. In a small bowl, combine tamarind and water.
   
   Heat a heavy skillet over medium heat. Add the cumin, mustard seeds, and coriander seeds; stir-fry until they begin to pop. Transfer to a coffee grinder along with the curry leaves, cinnamon, and peppercorns. Grind to a powder and add the tamarind.
   
   In a blender, combine the garlic, chili, and ginger and blend until a paste forms. Add 2 tablespoons of mustard oil and tamarind spice mixture; blend until smooth. Place the pork in a large bowl and pour in the blender contents.
   
   Marinate covered for 2 hours at room temperature or refrigerate overnight.
2. Heat the remaining 1/2 cup mustard oil in a large skillet over medium-high heat. Add the onion and cook for 10 minutes, until golden brown. Add the turmeric, fenugreek, chili powder to taste, coriander, and salt; cook for 30 seconds, stirring constantly.
   
   Reduce heat to medium and add the pork and marinade. Cook for 5 minutes, turning the pork frequently. Pour in the vinegar and water. Reduce heat to medium, cover, and cook for about 1 hour 30 minutes. Serve with rice as a side dish, topped with fried onions and cilantro.
   
   Check out another version of the same thing vindaloo recipe.