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