Gods, I love when I have a good curry on hand — makes my life so much better. Made Sri Lankan black pork curry this weekend, intensely flavored with vinegar and black pepper, and have been happily eating it paired with red cabbage sambol and a mix of red and white rice (red rice has a lower glycemic index than white, and I like the taste of the blend).
It uses quite a bit of black pepper, so I usually keep some ground (using the coffee grinder that I use as a spice grinder) on hand for this. I was out, so I ground up another batch. I love the Penzey’s Tellicherry black peppercorns flavor.