Vindaloo Mixture

1 tsp whole cardamom seed 7.5 cm piece of cinnamon stick 1 tsp whole cloves 2 tsp whole cumin seed 1 tsp whole fenugreek seed 1 1/2 tsp whole black mustard seed 1 tsp whole black peppercorns 3 tsp whole coriander seed 10 garlic cloves, minced 2.5 cm piece of ginger, finely chopped 1/2 tsp ground turmeric 1 - 5 tsp ground chilies (to taste) 1 1/2 tsp salt 1 tsp brown sugar (optional) 65 - 120 ml vinegar 175 gr onions, peeled and chopped, sautéed and pureed (optional)

Lightly roast first ten ingredients together, then grind and add the turmeric, chili, salt, sugar, vinegar and onion to make a paste.
Uses: Currying in general can be applied to meat, poultry, fish and seafood. Eggs and vegetables can also be curried, in fact, most southern Indian curry dishes are vegetarian. The Vindaloo mixture is traditionally used with pork and sometimes poultry and the Bombay version does quite nicely with fish and seafood.