Pork Vindaloo

https://greatcurryrecipes.net/2013/05/22/vindaloo-curry-recipe-authentic-goan-pork-vindaloo/

Ingredients

For the marinade

• 3 dried red chillies
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp black cardamom seeds
• 1 tsp fenugreek seeds
  (I added garam masala instead of the above seeds)
• 5 cloves
• 1 inch cinnamon stick
• 10 black peppercorns
• 2 Indian bay leaves (optional)
• 1/2 teaspoon turmeric
• 4 green chillies – finely chopped
• 75ml white wine vinegar (plus more if needed)(I didn't add vinegar but still it turned out to be good)
• 2 tablespoons soft brown sugar
• 1 tablespoon tamarind paste (or another two tablespoon of vinegar) (diluted tamarind puree is a decent alternative)
• 2 tbsp garlic and ginger paste
• 800g pork shoulder or cheek cut into bit sized pieces

While cooking

• 4 tbsp coconut or rapeseed (canola) oil
• 1 head of garlic – cloves cut into slivers
• 1 tsp brown or black mustard seeds
• 20 fresh curry leaves
• 2 onions – finely chopped
• 3 tomatoes – finely chopped (about 400g)
• 1 tbsp Kashmiri chilli powder (more or less to taste)
• Juice of one lime or more vinegar to taste

Procedure

• Grind the marinade masala
• Marinade pork with the masala for about 6 hours to overnight (can also do 30 mins but longer the better)
• After marination, start the cooking
• Saute the garlic in coconut oil to be light brown in low heat and keep the roasted garlic aside
• in the same oil, add mustard seeds and let it pop
• add curry leaves
• add onions and saute it to be translucent in medium heat
• add chilli powder to onions and let it cook
• add tomatoes and marinated pork along with masala
• let everything cook in medium to low heat for 30-45 mins till the meat cooks
• add the roasted garlic from the first step
• add lemon juice
• add cilantro (coriander leaves) for garnish
• serve with rice or bread. enjoy!