This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
4 fresh red chiles, such as serrano, stems removed
1/4 cup vinegar
3 tablespoons cumin seed
2 tablespoons mustard seeds
1 teaspoon ground turmeric
1 teaspoon black peppercorns
1/2 teaspoon cinnamon powder
1/2 teaspoon cardamom seeds
1/2 teaspoon clove powder
Pinch nutmeg powder
1 large onion, chopped
12 cloves garlic
1 1-inch piece of ginger, peeled
1/2 cup vegetable or olive oil
3/4 cup cider vinegar
1 tablespoon sugar (optional)
Salt to taste
2 pounds boneless pork, cut into 1-inch cubes
1/4 cup bay or curry leaves
Soak the chiles in 1/4 cup vinegar for 20 minutes.
Dry-roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
In a large bowl, combine the meat and the spice paste, and marinate overnight, covered.
Heat the remaining oil in a large skillet. Remove the meat from the marinade, reserving the marinade. Add the meat and fry over medium heat for five minutes. Add the marinade, mix well, add the bay or curry leaves, and cook over low heat for 20 minutes. Remove the bay leaves before serving.