Heat oil in a heavy bottom pot , Add chopped onions, sauté till golden brown approx. 7-8 minutes on medium heat
 

Add Vindaloo paste, stir constantly to prevent burning, add little water if necessary
 

Add the marinated pork, stir and mix well. Add 2 cups of water, check seasoning, cover and bring to a boil.
 

Reduce heat and cook on slow flame for 10-15 minutes.

Note: While the pork is cooking, start the Steamed Basmati Rice. 
 

When meat is half cooked add tomato puree, mix well and simmer till fully cooked and tender, and the gravy is of a thick consistency.
 

Remove into a serving bowl and garnish with coriander and onion rings (optional)
 

In a heavy bottom pot add 1.5 ltr of water, salt and a tsp of oil to heat
 

Drain the water from the rice and add to a pot of water, bring to a boil on medium heat for 10-15 minutes
 

Cook rice till Al-dente, remove from heat and drain into a colander 
 

Let it Drain completely, fluff with a fork and transfer to a serving bowl.