Vindaloo

Vindaloo is a fiery, spicy curry that in its British form became a staple of curry houses and Indian restaurants, originating in Goa, India, where it derived from the Portuguese dish carne de vinha d'alhos, meat cooked in garlic and wine vinegar. Goan cooks adapted the recipe by substituting palm vinegar for wine and adding local spices, traditionally preparing it with pork marinated in vinegar and garlic; the name vindaloo comes directly from vinha d'alhos, or vindalho. Traditional Goan vindalho does not include potatoes, though some Indian versions add them, likely from confusion with the Hindi word aloo, meaning potato. In postwar Britain the name was effectively redefined to mean simply an extremely hot curry, in contrast to a mild korma, and the dish became linked with working class British pub culture and informal tests of tolerance for spice.