Pork Vindaloo With Cucumber Raita - cooking recipe

Ingredients

1/4 cup coarsely chopped mint
1 cup plain yogurt
2 tsp ground cumin
1 tsp ground coriander
1 tsp sugar
1 pinch salt
2 None cucumbers, grated
2 tbsp vegetable oil or ghee
2 tsp brown mustard seeds
1 1/3 lbs pork tenderloin
2 None onions, thinly sliced
4 cloves garlic, chopped
1 tbsp julienned ginger
2 None long green chili peppers, chopped
2 tbsp good quality vindaloo paste
2 None ripe tomatoes, chopped
1/3 cup cider vinegar
8 None curry leaves (optional)
1 tsp brown sugar
1/2 cup loosely packed fresh cilantro leaves

Preparation

For the raita, place the yogurt, mint, cumin, coriander, sugar and salt in a small food processor. Process until smooth. Spoon into a medium bowl. Squeeze out excess the moisture from the cucumbers and add to the yogurt mixture. Refrigerate until ready to serve.
For the vindaloo, place the mustard seeds into a small skillet on medium heat. Cook until they \"pop\". Set aside.
Heat the oil in a large skillet on high heat. Cook the pork, in batches, until browned. Remove and set aside.
Add the onion to the pan and cook until browned. Add the garlic, ginger and chili peppers and cook for 1 min. Add the vindaloo paste and cook for a further 1 min. Add the tomatoes and cook until broken down.
Add the mustard seeds and pork to the pan. Add 1 cup water, vinegar, curry leaves, if using, and brown sugar. Bring to a simmer. Reduce heat to low; simmer, covered, for 1 1/4 hours.
Sprinkle the vindaloo with cilantro leaves. Serve with raita and rice, if desired.