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VINDALOO

Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai region also includes a variation of the dish.However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.

INGREDIENTS

Pork
Onions
Salt as per taste
Kashmiri Chillies
Garlic flakes
Ginger
Jeera
Haldi
Cinnamon
Peppers
Cloves
Vinegar

PREPARATION AND VARIATIONS

Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, although the word "aloo" does mean "potato" in Hindi.
Vindaloo is a popular dish in many parts of India.
Pat and dry the pork. Cut into 1 1/2 inch cubes or as close as possible.
Heat a pan and add the cloves, cinnamon, chillies, black pepper, cardamom, stirring continuously. When they start sputtering, add the coriander seeds. When the coriander starts sputtering, add the cumin seeds. Remove from heat while stirring. You should be able to smell the roasted spices. Cool down the spices, add the mustard and grind to a fine powder in a spice grinder.
Cut one of the onions into chunks. In a mixie, blend the onions, ginger, garlic with enough vinegar to make a paste.
In a bowl add the pork, the rest of the vinegar, mustard, and 4-5 teaspoons of the roasted spices, salt to taste and the onion-ginger-garlic paste. Mix well. Cover with film and refrigerate overnight. The longer the better.
Slice the rest of the onions into very fine slices. In a pan, heat the oil, add bay leaves and finely sliced onions. Make sure there is enough oil in the pan so the onions don't get soggy. Once the onions are fried and turning crispy, add the pork along with its marinate into the pan. Turn the heat down to medium-low/low.
Cover and cook, stirring occasionally to make sure nothing sticks to the bottom of the pan. It's ready when the pork is fork-tender and there is no water left in the pan.
Use as fatty pork as you can get. Marinate overnight for best results. Do not add water at any step. This is almost pickled and water will destroy the flavors. Serving suggestion Always serve hot. It always tastes better the next day with hot parathas, naan, puris or rice.