For preparing Vindalho when you have dry roasted the above, don`t let them burn or they taste awful.
Grind them finely and mix with the other powders.
Mix it with a little vinegar to a smooth paste.
In a ceramic or glass casserole, place the cubed pork, sliced Kashmiri chillies, all the marinade, as much Red Wine Vinegar to cover the ingredients.
:- Do not use an aluminium or iron pot as the vinegar will etch the metal into your food.
Leave marinade for at least 24 hours in the fridge.
Pour off some of the excess vinegar.
Heat 1/2 cup of mustard oil in a stainless steel cooking pot.
Add the meat and marinade and bay leaves and red chillies.
Stir on high heat, until the ingredients bubble.
Add 2 cups of hot water.
Lower the flame to sim and stir gently.
Fit the lid tightly and cook for around 2 hours, until the meat is tender.
Check every 1/2 an hour, add a little water if drying out.
:- Don`t let it stick or burn.
:- It is best cooked one day and eaten the next day.
:- Serve with boiled rice or bread of your choice and serve with coriander and cucumber raita and lime pickle.
:- Kashmiri chillies have no heat but impart their colour and flavour. If you require heat, add more red or green chillies to your taste, but then it becomes Indian and not Portuguese.