Malaysian Pork Vindaloo

Ingredients

• 500 g boneless pork (I use pork tenderloin)
• 2-3 tablespoons margarine
• 1 onion, sliced (I use bombay onions - the big purple ones)
• 1 bay leaf
• salt

Marinade

• 2 tablespoons coriander powder
• 2 teaspoons ground cumin
• 1 tablespoon ground fenugreek (this I omit)
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground ginger
• 1 tablespoon chili powder (this is hot, so use your own discretion)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground mustard
• 2 tablespoons vinegar (I use Japanese Rice Vinegar)
• salt

My Option

• 400 g tomatoes, skin removed,seeded and diced

Directions

1. 1

   Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).

2. 2

   Rub well into meat and marinate preferably overnight.

3. 3

   Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).

4. 4

   Stir in meat and bring to a boil.

5. 5

   Add bay leaf.

6. 6

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

7. 7

   Add salt to taste.

8. 8

   (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).