Pork Vindaloo

Instructions

1. Prepare the spice paste
   In a blender, combine the soaked red chilies, garlic, ginger, ground cumin, black pepper, turmeric, ground coriander, cinnamon, and vinegar. Blend into a smooth paste, adding a splash of water if needed.
2. Marinate the pork
   In a large bowl, combine the pork cubes with the spice paste, ensuring each piece is well coated. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the base
   Heat oil in a large, heavy-bottomed pot over medium heat. Add mustard seeds and let them splutter. Add chopped onions and sauté until golden brown, about 8-10 minutes.
4. Cook the marinated pork
   Add the marinated pork to the pot with all the marinade. Stir well to combine with the onions. Cook for about 5 minutes, stirring frequently.
5. Simmer the curry
   Add 1 cup of water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for about 45-50 minutes, or until the pork is tender and the sauce has thickened, stirring occasionally.
6. Add tamarind
   Stir in the tamarind paste and season with salt to taste. Continue to simmer uncovered for another 10 minutes to allow the flavors to meld and the sauce to thicken further.
7. Rest and serve
   Remove from heat and let the vindaloo rest for 10-15 minutes before serving. This allows the flavors to develop further and the sauce to thicken to the perfect consistency. Serve hot with steamed rice or naan bread.