Malaysian Pork Vindaloo - cooking recipe

Ingredients

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

Preparation

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