Vindaloo is a hot curry dish originating in Goa, India. My recipe involves meat (pork, lamb or chicken) marinated in a large quantity of spices (dried red chilis, fenugreek, cardamom, cinnamon, cloves, turmeric...) and vinegar before being fried/broiled and then boiled with water, onions, green chilis, and a shitload of garlic for about an hour.
Some recipes for vindaloo feature potato which is included under the delusion that the word 'vindaloo' has something to do with potatoes, or 'aloo' as in aloo chole. In fact the word is rooted in the Portuguese 'vin d'alho' (lit. wine of garlic, the wine being the aforementioned vinegar). The name was then absorbed by the native Goan Konkani language as 'vindalu' and then into English as 'vindaloo'.

This dish is not typically Indian, having been heavily influenced or, possibly, invented by the Portuguese settlers.

Authentic vindaloo (as opposed to bog standard curry house vindaloo) has a full, rounded flavour, with the heat of the chilis being complimented and balanced by the other spices.