Vindaloo is a fiery curry that originated in Goa, a small state on the west coast of India. The term vindaloo is derived from a Portuguese dish called Carne de Vinha d' Alhos, a dish made with meat, wine, and garlic.

Makes 4 servings

Ingredients:
MASALA PASTE:
8 dried red chilies
10 peppercorns
8 cloves
1-inch piece cinnamon stick
1 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/8 teaspoon turmeric
1/2 teaspoon salt, adjust to taste
1 1/2 teaspoon peeled grated ginger
8 garlic clove
1 medium onion, chopped
1 teaspoon white wine vinegar

OTHER INGREDIENTS:
2 tablespoons vegetable or canola oil
1 medium onion, diced
2 lbs boneless pork, cut into bite size pieces
1 large russet potato
1/4 cup white wine vinegar
1 teaspoon sugar
2 tablespoons tomato paste
2 cups water
1/2 teaspoon salt, adjust to taste

Instructions:

1. Combine all the ingredients for the masala paste in a blender and grind to a fine paste. Add a little water, if necessary, to help grind the paste.
2. Combine the pork and masala paste and refrigerate for at least 2 hours.
3. Boil the potato in water until just tender, then peel and chop into 2-inch pieces. Set aside.
4. Heat oil in a large pan over medium heat. Add the diced onion and saute until lightly browned, about 5-6 minutes.
5. Add the pork and saute until the outside is browned, about 5 minutes. Add cooked potatoes, vinegar, sugar, tomato paste, water, and salt.
6. Simmer until pork is fully cooked and sauce thickens slightly, about 10 minutes

Serving Suggestion: Serve with rice.