PORK CURRY

Preparation Method :

• Grind all the spices in grinder to a fine powder. Transfer the ground spices to a bowl and add the garlic and ginger purees, vinegar and tamarind juice. Mix together to form a paste.
• Put the pork in a large, non-reactive bowl and rub about one-quarter of the spice paste into the meat. Cover and leave to marinate in the refrigerator for 30 minutes.
• Heat the oil in a medium-sized, heavy-based saucepan over a medium heat, add the onions and cook, stirring frequently, for 10 minutes, until lightly browned.
• Add the remaining spice paste and cook, stirring constantly, for 5 minutes. Add warm water and cook until it evaporates.
• Add the marinated pork and cook over medium-high heat for 5 minutes, until the meat changes colour.
• Add the salt, sugar and the remaining warm water. Bring to the boil, then reduce the heat to low, cover and simmer for 50 minutes, until the meat is tender.
• Meanwhile, heat the oil in a very small saucepan or a steel ladle over a low heat. Add the sliced garlic and cook, stirring frequently, until it begins to brown.
• Add the curry leaves and leave to sizzle for 20 seconds. Stir the garlic mixture into the vindaloo.
• Remove from the heat and serve immediately with plain boiled basmati rice and a vegetable side dish.