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1
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder.
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2
Put the ground spices in a bowl.
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3
Add the vinegar, salt and sugar.
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4
Mix and set aside.
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5
Heat the oil in a wide, heavy pot over a medium flame.
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6
Put in the onions.
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7
Fry, stirring frequently, until the onions turn brown and crisp.
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8
Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor.
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9
(Turn off the heat.)
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10
Add 2 to 3 tablespoons of water to the blender and puree the onions.
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11
Add this puree to the ground spices in the bowl.
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12
(This is the vindaloo paste.
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13
It may be made ahead of time and frozen) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.
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14
Put the ginger and garlic into the container of an electric blender or food processor.
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15
Add 2 to 3 tablespoons of water and blend until you have a smooth paste.
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16
Heat the oil remaining in the pot once again over a medium- high flame.
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17
When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides.
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18
Remove each batch with a slotted spoon and keep in a bowl.
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19
Do all the pork this way.
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20
Now put the ginger-garlic paste into the same pot.
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21
Turn down the heat to medium.
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22
Stir the paste for a few seconds.
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23
Add the coriander and turmeric.
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24
Stir for another few seconds.
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25
Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water.
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26
Bring to a boil.
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27
Cover and simmer gently for an hour or until port is tender.
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28
Stir a few times during this cooking period.
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29
Serve with rice.
