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Pork Vindaloo

Recent research shows the ingredients in a curry, particularly a very spicy one like a Vindaloo, can cure a headache faster and more effectively than asprin or paracetemol. More importantly unlike those chemical concotions a curry doesn't have unwanted side effects. The active tumeric ingredient in a vindaloo is also present in current medical treatments we use every day for treeating cold and flu symptoms.

1.5 kgs of pork, 1/2 cup curry leaves, Grind: 20 red chilies, 10 peppercorns, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 4 green cardamom pods, 2 small sticks cinnamon, 2 tsp. turmeric powder Slice: 7 medium onions (red onions), 1 head of garlic, 1 inch ginger, 6 green chilies, 30 centiliter of malt vinegar, 25 centiliter of oil, salt to taste

1. Grind the masala with vinegar. 2. Cut the pork into cubes and wash with weak vinegar. 3. Rub the meat with the ground masala and keep overnight. 4. Heat the oil, add the curry leaves. 5. When they turn gold, add the meat with all the other ingredients. 6. Mix well, add the salt. Cover and simmer for about 2 hours until the meat is tender. 7. Cool and then transfer into clean jars. Vindaloo is great with sandwiches, with dal and rice, hot parathas. Do not add any water. If there is some cooking juice, make sure it is all evaporated. The sauce should be almost nonexistent, just coating the pork with bits of onions etc.

Preparation time: 30 minutes

Serves: 5
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