6	small dried red chiles, seeded or 2 1/2 teaspoons (12.5 ml) cayenne pepper

1	teaspoon (5 ml) cumin seeds

1	teaspoon (5 ml) freshly ground pepper

1/2	teaspoon (2.5 ml) ground cinnamon

1/2	teaspoon (2.5 ml) poppy seeds

1/4	teaspoon (1.25 ml) ground cloves

1	2-inch (5 cm) fresh ginger, peeled and minced

4	cloves garlic minced

1	tablespoon (15 ml) tamarind pulp

4	teaspoons (20 ml) cider vinegar

water

1	tablespoon (15 ml) olive oil

2	small onions, 4 ounces (120 g) each, finely chopped

1	pound (480 g) pork tenderloin, cut into 1 1/2 -inch (3.75 cm) cubes

12	curry leaves (optional)

2	tablespoons (9 g) chopped cilantro (fresh coriander) (optional)

1. In a food processor or spice grinder, grind chiles, cumin seeds, pepper, cinnamon, poppy seeds, cloves, ginger, garlic, tamarind pulp, and cider vinegar to form a paste, adding up to 2 tablespoons water, if necessary. Rub a little of the spice mixture into the pork.
2. Heat the oil in a heavy skillet over medium-low heat. Add onion and cook, stirring, until onion is limp, about 5 minutes. Add the remaining spice paste and cook, stirring, for 1 minute.
3. Add the pork and cook, stirring frequently, for 5 minutes. Add 4 cups ( ml) water, cover and simmer until pork is tender, about 30 minutes. If using, stir in curry leaves and cilantro. Simmer for another 3 minutes. Serve at once.