Ingredients:
1 kg pork meat cubed
20 kashmir chillies
1 pod of garlic
3 big onions
1/2 tsp haldi powder
1 tsp cumin powder
10 to 13 tbs vinegar
Salt as required
Sugar as required
Oil

Soak the chillies in water after removing the seeds for about an hour. Then grind the chillies, garlic, haldi and cumin powder with 5 tbs vinegar. Add little water accordingly to grind to a paste.

Separately fry the sliced onions till dark brown and once the obions have cooled, marinate the pork meat with the paste and the onions and leave for few hours or overnight.

In a vessel add some oil about 3 tbs and add the marinated meat with one and a half cup water and cook for 40 to 50 minutes on medium heat. Cook for longer on slow heat until the meat/fat becomes soft. Add salt as required. If vinegar is less then add more vinegar at this stage - dont add too much as vindaloo becomes more sour as it matures. If the gravy tastes bitter, add about 1 tbs sugar.