Malaysian Pork Vindaloo

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This is from my favourite malaysian chef, amy beh (kuali.com). A very spicy and flavourful curry that goes well with basmati rice, chappati or naan. To please by swedish dh, apart from basmati rice, i also add a side dish of potatoes (sauteed in butter until crisps) and homemade apple chutney to cut the heat. I normally add about 360 gms of skinned, seeded, and diced tomatoes to the vindaloo.

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Steps

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Combine marinade with vinegar and a little water.

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Rub well into meat and marinate preferably overnight.

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Fry onion in margarine for 2-3 minutes.

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Stir in meat and bring to a boil.

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Add bay leaf.

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Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.

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Add salt to taste.

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Ingredients

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boneless pork, margarine, onion, bay leaf, salt, coriander powder, ground cumin, ground fenugreek, ground turmeric, ground ginger, chili powder, ground cloves, ground cinnamon, ground mustard, vinegar, tomatoes