Pork vindaloo

Spice paste

• 250 g boiling water
• 1 - 3 dried red chillies (Kashmiri or long red chillies)
• 2 tsp Kashmiri chilli powder
• 6 whole cloves
• 2 ½ cm cinnamon quill piece
• 4 cardamom pods (green)
• ¼ star anise
• 1 tsp black peppercorns
• 2 ½ tsp poppy seeds (white)
• ¼ tsp ground nutmeg
• 1 tsp cumin seeds
• 1 ½ tsp coriander seeds
• ½ tsp fenugreek seeds
• 2 tsp garlic paste (see Tips)
• 1 tbsp ginger paste (see Tips)
• 65 g white wine vinegar
• 30 g tamarind paste (see Tips)

Pork

• 800 g boneless pork leg roast, cut into cubes (2.5 cm - see Tips)
• 50 g olive oil
• 3 brown onions (approx. 380 g), cut into quarters
• 1 - 2 fresh long red chillies, trimmed and cut into halves (optional)
• 1 tsp salt, to taste
• 1 tsp dark brown sugar
• 30 g ghee (see Tips)
• 2 garlic cloves, cut into thin slices
• 15 - 20 fresh curry leaves