Malaysian Pork Vindaloo

• 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

1. Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
2. Rub well into meat and marinate preferably overnight.
3. Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
4. Stir in meat and bring to a boil.
5. Add bay leaf.
6. Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
7. Add salt to taste.
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).

margarine, onion, bay leaf, salt, marinade, coriander powder, ground cumin, ground fenugreek, ground turmeric, ground ginger, chili powder, ground cloves, ground cinnamon, ground mustard, vinegar, salt, my option, tomatoes

Taken from www.food.com/recipe/malaysian-pork-vindaloo-106204 (may not work)