A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a spice grinder and grind as finely as possible. Put this spice mixture into a blender with the onion, ginger, garlic, vinegar, cayenne pepper, paprika and 3 tbsps water. Blend until smooth.
Rub 1 tsp salt plus all the turmeric, black pepper and 2 tbsps of the spice paste from the blender over the pork pieces. Put into a plastic bag and refrigerate for at least 30 minutes or longer if wished.
Pour the oil into a large, heavy, non stick lidded pan and set over a medium high heat. When the oil is hot add the remaining mustard seeds. As soon as they pop put in the remaining spice paste. Stir and fry for 5-6 minutes or until the paste is lightly browned.
Add the pork with its marinade and stir for a minutes. Cover and reduce the heat to medium, then let the meat cook for about 10 minutes, stirring occasionally. The meat should get lightly browned.
Add 750 ml water, the potatoes, 1/2 tsp salt and the sugar. Stir and bring to the boil. Cover, reduce heat to low and cook very gently for 50-60 minutes or until the meat is tender.