Goan Food, Pork Vindaloo

Ingredients:

1 Kg Pork cubed

1 Kg Onion finely chopped

10 medium sized Green chilies vertically sliced and deseeded

Large Pod of Garlic, peeled

2 inch mango Ginger or 1 inch Ginger finely minced

Vindaloo Spices:

Grind together to a fine paste

20 Kashmir Red Chilies ( they lack the normal pungency associated with other chilies and tend to be less hot)

3 tablespoon Vinegar

1 tablespoon Black pepper corns

2 teaspoon cummin seeds

2 teaspoon coriander seeds

1 inch cinnamon

5 cloves

1 inch Ginger

1 Big size pod of Garlic

1 teaspoon Turmeric powder

1 teaspoon Brown Sugar

1 tablespoon Mustard seed

1 teaspoon fenugreek seeds

Method:

Marinate the cubed pork with the vindaloo paste for a few hours. In a large wok, add some oil or pork lard. When it is hot add the chopped onions and fry till golden brown.Fry garlic, ginger for a few minutes. Add the marinated pork with all the paste. Stir frequently and reduce the heat to a medium level. Add one cup of water and bring to a boil. Reduce the heat and cook over a low fire for an hour.Serve Hot with long rice. Keeps for about 5 days refrigerated.