The word “vindaloo” is of Portuguese origin. In the UK a vindaloo curry has come to be associated with a fiery hot dish which leaves the diner gasping for water, and promises even more pain the morning after. Vindaloo is a very spicy form of Indian curry, popular in Europe and the US, usually involving chicken or lamb and often potatoes, of which more in a moment. The name “vindaloo” is an oddity because it was adopted (originally as “vindalu”) into the western Indian Konkani language from the Portuguese phrase “vin d’alho,” meaning “wine of garlic.” The original Portuguese dish consisted of pork in a pungent sauce when it was first introduced to India in the Portuguese colony of Goa on the west coast of India (a colony that existed for about 450 years, until 1961), but Goan cooks soon added lots of local herbs and spices to produce the vindaloo we order today. Interestingly, the potatoes commonly found in Indian vindaloo (which were not included in the original Portuguese dish) are the result of an erroneous translation of “ahlo” (garlic) as “aloo” (potatoes).
This information was based on a post from the website “word detective” which can be found at http://www.word-detective.com/ and edited for length and some content for posting here.