Vindaloo
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Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats. Vindaloo's nam
A beef vindaloo curry, Australia, 2008
The Portuguese used coconut palm toddy (pictured) to make vinegar for their vindalho.
Pork vindalho in a Goan-style Indian restaurant. Lisbon, Portugal, 2011
Anglo-Indian cuisine during the British Raj: "Vindaloo or Bindaloo—A Portuguese Kárhí", in The wife's help to Indian cookery, W. H. Dawe, 1888
Madras curry
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Madras curry is a curry made with a sauce of onions and tomatoes, made spicy hot with chili pepper and a curry powder made from a mixture of other spices. The dish was invented in Anglo-Indian cuisine
"How to make Madras Curry Powder" by Henrietta Hervey, 1895