Food hop - Tangy Goa-style port Curry

I've always enjoyed cooking (and eating) Indian food, and living in Leicester, home to many a fine Indian restaurant, has always meant plenty of opportunities to eat (scoff my face). So the wedding present we received last year from a friends mom and Dad, "Indian in 6 by Monisha Baradwaj", has been a nice chance for me to try some cooking of my own.

In the book Monisha Baradwaj lists recipes from all over India, most are relatively easy especially as they all use only six ingredients, although sadly I've can't make half the lamb recipes as apparently Japanese people think lamb smells bad and generally don't sell it (along with apparently cray fish which they consider a dirty prawn)
Anyway this is one of my favourite recipes from the book it's simple, tasty and quite different from any curry I've had before. One word of advice, I'm not a big fan of very spicy curries so instead of 10 red chilies, I first used 10 green chilies then have been slowly changing them to red ones (I've found 2 dried red chilies are my (low) limit). I've recreated the recipe exactly from the book, so any changes or suggestions you may have are, as always, welcome.

Serve with plain boiled rice, nan bread and a nice summer evening.

1 1/4 pounds (about 55o grams) lean pork, cubed
1 teaspoon turmeric powder
salt and pepper
1 large onion, sliced
2 teaspoons of ginger and garlic paste (equal amounts of both, blended in a processor, you can freeze large sheets of this (in between layers of grease proof paper) and then break bits off when needed)
10 red chilies, stalks pinched off, seeds shaken out and soaked in hot water.
1 tablespoon garam masala powder
1/3 cup brown vinegar
3 tablespoons sunflower oil.

mix the pork,turmeric and salt together in a large bowl and reserve.

blend the onion, ginger -garlic paste, chilies garam masala and vinegar in a blender until finely mixed into a paste

heat the oil in a heavy bottomed saucepan ( I used a large fry pan and lid) and fry the pork, stirring to prevent it from sticking. Add a few teaspoons of water if the meat starts to stick.
Add the blended paste, and stir. Check the seasoning. Pour in enough hot water to make a pouring consistency and bring to a boil. Reduce the heat, cover, and cook until the pork is tender.

Serve hot, topped with a few whole red chilies.

enjoy.