Goan Vindaloo

Dry roast the coriander seeds, cumin seeds, black peppercorns, mustard seeds, cloves, cinnamon stick, and dried red chilies in a skillet over medium heat until aromatic, about 2-3 minutes. Remove from heat and let them cool.

Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle. Set aside.

In a bowl, combine the ground spice powder with turmeric powder, sugar, salt, white vinegar, and a few tablespoons of water to make a thick spice paste.

Add the pork cubes to the paste and mix thoroughly to coat all pieces evenly. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator.

Heat vegetable oil in a heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.

Add the garlic and ginger, sauté for 2-3 minutes until fragrant.

Add the marinated pork along with the marinade paste to the pot. Stir and cook for 5-7 minutes until the pork starts to brown.

Add the bay leaf and pour in the remaining water. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1 hour or until the pork is tender.

If using potatoes, add them to the pot about 30 minutes before the cooking time ends so they absorb the flavors and soften.

Remove the lid and cook for an additional 10 minutes on medium heat to reduce the sauce slightly if it's too watery.

Adjust salt to taste. Remove the bay leaf before serving.