Malaysian Vindaloo

Description
The name 'vindaloo' is actually of Portugese origin, which means wine and garlic. The dish was introduced during the Portugese occupation. You can use either pork or chicken for this recipe.

Ingredients

 * 500g pork (cut in cubes) or chicken (cut in bite-size pieces)

Ingredients A:
 * 3 tbsp red wine vinegar
 * 1 tsp salt
 * Marinate pork/chicken in ingredients A for 2 hours in the refrigerator.

Ingredients B:
 * 3 tbsp red wine vinegar
 * 2 tbsp garlic, chop fine
 * 2 tbsp ginger, ground
 * 1 tbsp paprika
 * 1 tsp ground cinnamon
 * 1/2 tsp cardomon seeds, ground
 * 1/2 tsp ground cumin
 * 1/2 tsp black pepper, ground
 * 1/2 tsp turmeric powder
 * 1/2 tsp chili paste
 * 1/4 cloves, ground


 * oil for frying
 * 1 cup onion, sliced thinly
 * 1 cup tomato, chop coarsely
 * 1 cup water
 * 1/2 tbsp palm sugar or brown sugar

Directions

 * 1) Place ingredients B in a blender and blend until smooth. Add spice to pork and coat. Marinate at least 4 hours, or overnight in refrigerator.
 * 2) Heat oil and fry onions until lightly browned. Add pork and spice mixture. Fry for 5 minutes. Add tomato and cook for 2 minutes. Add water and palm sugar. Bring to boil, reduce heat to medium and cook for 45 minutes until pork is tender and sauce has thickened. (Note: if you are using chicken, cook until chicken is no longer pink). Serve with rice.