Saw this link

https://apple.news/AUDX8okFIRZmoLd5qvmQHLQ

On apple news which, purportedly is a 16th century recipe for Vindaloo. If you have trouble accessing the link I stored the recipe in my archive

INGREDIENTS:
For Marination:
Chicken thighs cut into smaller pcs - 1 lb OR Pork Shoulder or butt if you are going for pork.
Dried red chilies, to dry roast - 6 pcs OR 5 gm
Cumin, to dry roast - 3/4 tbsp OR 6gm
Cloves, to dry roast - 1 tsp OR 9-10 pcs
Black peppercorn, to dry roast - 1 tsp OR 3gm
Black Mustard, to dry roast - 3 gm OR 3/4 tsp
Garlic, fresh & peeled - 20 gm OR 1.5 tbsp
Ginger, fresh & peeled - 20 gm OR 1.5 tbsp
Wine Vinegar - 80 gm OR ~ 3 oz
For the curry:
Oil - 3 tbsp
Cinnamon stick - 1 stick
Black Mustard - 2 gm OR 1/4 tsp
Red Onion, finely chopped - 3/4 cup OR 6 oz
Fresh green chilies, slit in the center - 3 -4 pcs
Turmeric - 1.5 tsp
Red chili powder() - 2.5 tsp
Salt - 1.5 tsp
Brown sugar OR jaggery - 2 tbsp
Stock - 1/2 cup OR 4 oz [You will need more if you're using a tougher cut of meat like Pork butt ~ 1.5 cups]
DIRECTIONS:
Dry roast the whole spices mentioned under

This looks the goods T63.  I'll be keen to try this one.

Excellent find, T63.  Also here (with video).
** Phil.

Must admit I haven

Thank you tempest (my all time fave video game at the arcade in the 80

Looks a remarkably modern recipe doesn't it? Ticks all the right boxes too 

Although for a vindarloo I recommend a marinade of 168 hours.

Thanks Tempest!

Hmmm, the narrator lost a little credibility with me when she poured black mustard seeds from a jar clearly labelled "365 Dijon Mustard"

Oh, I don't know

I just arrived home from the supermarket with a pack of pork and a few fresh green chillis.  I have everything else required.  16th century Vindaloo tonight Woohooh!!!  This should clear the sinuses.  I cheated and bought heat and eat Naan. My bad, but no time, eh!!!

I'll let you know how it turns out.