Vindaloo
Vindaloo or vindalho is a Goan curry dish. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. Vindaloo evolved from the Portuguese dish carne de vinha d'alhos. The traditional vindaloo recipe is pork, but alternative versions are also commonly used, such as beef, chicken, lamb, mutton, prawns, vegetables and tofu. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos , a vindaloo is a dish of meat marinated in vinegar and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine.[citation needed] This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". The British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices, then cooked with more spices.
Source: Wikipedia
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