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1
Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee mill or spice mill.
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2
Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside.
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3
Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until the onions turn brown and crisp. (Be careful not to over-brown or it will have a burned taste.)
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4
Remove onions with a slotted spoon and drain on paper towels.
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5
Place cooked onions into an electric blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl. (This is the Vindaloo paste.)
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6
Rinse blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a smooth paste.
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7
Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned.
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8
Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds.
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9
Add the coriander and turmeric. Stir for another few seconds.
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10
Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and 1 cup water.
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11
Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally.
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12
Serve over cooked Basmati or long grain white rice.
