Vindaloo is originally a Goan dish.
The word vindaloo comes from the Portuguese vinha d'alhos - wine with garlic.
But too many restaurants assume the -aloo on the end of the name means potato, and so serve a hot dish with added potatoes.
Vindaloo is a Goan dish. It should ideally be made with pork, (but definitely without potatoes). The Guardian has some more information.
This site is dedicated to listing restaurants that make vindaloos properly (ideally with pork, but we will accept other meats). However, they must have wine/vinegar, garlic and must not contain potatoes.
If you have never tried a proper vindaloo, give it a go
Proper vindaloos
Australia:
Queensland:
Pumpkin "Pork vindaloo is an iconic Goan dish marinated overnight with ginger, garlic, vinegar and aromatic spices"
UK:
Berkshire:
Pedro's Kitchen Wokingham "Sweet, sour and just a bit spicy, this vindaloo curry is just as plain as it gets, where meat is slow cooked in wine and garlic bringing in the rich flavours of the spices along with the meat it is cooked in."
Pratos de Goa "Prepared with an intense blend of red chilies, spices, garlic and vinegar to create an Authentic Goan Delicacy."
Birmingham:
Estado da India "A Goan classic, dried Kashmiri chillies, zingy coconut vinegar with ginger and garlic."
Bristol:
Chilli Bellies "A preparation from the coast of Goa in which pork is marinated & cooked in a blend of malt vinegar, garlic, red chillies & peppercorn"
Nutmeg "Pork belly cooked in red wine vinegar, hot red chilli, garlic, ginger, curry leaf and mustard seed"
Rock Salt "Succulent pork cheek in a fiery gravy with red wine vinegar, chilli and garlic"
Cambridgeshire:
1498 The Spice Affair "Derivative of the Portuguese ”Vinho de Alho” vin as vinegar and alho as garlic, this is a traditional Goan pork dish flavoured with red chilli, garlic and vinegar."
Cheshire:
Potyo "Ours is a traditional recipe using kashmiri chillies and malt vinegar to give it a nice spicy and sour flavour"
Leeds:
Sachis "Pork Vindaloo is cooked with garlic, red chilli, vinegar, and spices. This delicious dish comes from Goa. We cook this recipe to a medium hot."
London:
Cafe Spice Namaste "The Classic Goan Pork Vindaloo is traditionally a pickle and hence not as hot as perceived in Britain, it is derived from the original Portuguese pickle which was Pork steeped in wine Vinegar and Garlic hence the word “VINDALHO’ (with wine vinegar and garlic)"