This Goan curry, popularly refereed to as Vindaloo was originally brought to India by the Portuguese. The word Vindalho is derived from the Porutugese “vinho de alho” and was made with pork, garlic and plenty of red wine or red wine vinegar which was used a s a preservative. The Goans embellish it with chilli and spice. This is a festive dish and is served, in Goa, with sanaas (steamed rice cakes). It goes equally well with rice or crusty bread.