PORK VINDALOO

1 kg Pork- Cut into med size pcs, wash and drain & and add salt to taste and ¼ Tspn turmeric powder. Mix well and keep this aside marinated for abt ½ hr.
In a heavy bottom vessel, add oil and fry the pork well and remove from the vessel and set aside.
Fry 2 Tbspn of raisins in the same oil and set aside.
In the same oil, fry 4 med size onions thinly sliced, add 8 garlic flakes sliced, ½ inch ginger thinly sliced and 1 or more green chili slit in the centre. Keep frying and when they turn very soft, we have to add masala* to this.

Masala*
2 med onions, 8 garlic flakes, ½ inch ginger, 1 ½ Tspn jeera, 1 Tspn pepper corns, ½ Tspn turmeric powder, ¼ Tspn mustard seeds, 2 pcs of cinnamon, 4 cloves and abt 10-15pc Kashmiri chillis. Grind these ingredients in sufficient Vinegar.
Once this masala is added to the dish, fry well until the oil separates. Add the meat and mix well. Rinse the blender with 2 cups of water used to grind the masala and pour this into the dish. Mix well and add salt to taste and vinegar if reqd and 2 Tspn of sugar. Cook until the fat/oil appears on the top. Garnish with the raisins earlier set aside.