Mix the pork, turmeric and salt in a large mixing bowl and reserve while you prepare the curry paste.
Soak the chillies in hot water for a few minutes then whizz the onion, ginger-garlic paste, chillies, garam masala and vinegar in a blender until very finely mixed to a paste.
Heat the oil in a medium, heavy bottomed saucepan and fry the pork, stirring to prevent it from sticking. Add a few teaspoons of water if the meat starts to stick.
Add the blended curry paste and stir to blend. Check the seasoning. Pour in enough hot water to make a pouring consistency and bring to the boil. Reduce the heat, cover the pan and cook until the meat is tender.
Serve hot, garnished with a few whole red chillies. Enjoy with plain boiled rice.