Vindaloo

Method

Toast the dried chillies, cumin, fenugreek, cinnamon, cloves and cardamom in a dry pan for two minutes until fragrant, then grind to a powder with the peppercorns. Soak the chillies separately in hot water for five minutes, then blend with garlic, ginger and vinegar to form a paste. Heat oil in a heavy-bottomed pot and fry the onions until deep golden, then add the pork and sear until browned on all sides. Add the spice paste and turmeric, stirring constantly for two minutes, then add the ground toasted spices and salt. Pour in the water and potatoes, bring to a simmer, cover and cook for 1.5 hours until the pork is tender and the sauce has reduced and thickened, stirring occasionally. The vindaloo is ready when the oil begins to separate from the sauce and the meat is very tender. Serve with steamed rice or bread.