ok here goes

Pork Vindaloo

Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
5 black peppercorns, left whole
2 green cardamom pods, seeds only
2 cloves
1cm/½in piece cinnamon
1cm/½in piece ginger, peeled and chopped
7 garlic cloves, peeled and left whole
2 - 4 large fresh red chillies (depending on preference, i used 2 large chillies and it was still a bit too hot)
3 tbsp white wine vinegar
pinch salt
about 400g of pork cubed, pork with some fat on works best to allow the curry to cook in its natural juices
3tbsp oz vegetable oil
1 medium onion, finely sliced


Method
1. Using a spice grinder or pestle and mortar, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
2. In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
3. Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours. (recommend using some plastic gloves to rub the marinade in)
4. Heat the oil in a non-stick pan. When the oil is hot, add the onion and fry for 5-7 minutes, or until golden-brown and soft.
5. Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. (if your pork has enough fat you will not need to add any water) Add as little water as possible as the resulting sauce should be quite thick.

This recipe is copied and pasted from BBC food but I have edited it slightly

Enjoy, it was very tasty if not a little hot with 2 large chillies used, next time i'll use just the one!