Vindaloo is the strongest force in Indian cuisine. Some claim that there is something called tindaloo but I have not had it anywhere in India so where this term came from, I do not know. 
The word Vindaloo originates from Goa in western India, which was a Portuguese colony, where a lot of pork was used, which is not so common in India. Not only Muslims, but also Hindus perceive pork as unclean. The same recipes are therefore often made with chicken and lamb. To make the meat tender, it was marinated in vinegar and chili. Acetic acid extracts uric acids that are in the meat and chili inhibits bacterial growth. The combination made the dish terribly strong and sour. At the same time, potatoes were often used in the pot and potatoes are aloo/alu in Hindi. Hence the name Vindaloo.
Make it like this or use Masalamagic curry paste
Vindaloo Egg curry
4 hard-boiled eggs
6 tablespoons oil
5 cm cinnamon stick
4 dried hot chilies
225 g diced onion
2 cloves garlic
1 tbsp grated ginger
1 dl wine vinegar or apple cider vinegar
1 dl water
1 tablespoon sugar
1 teaspoon salt
1 tsp chili powder
1 tsp garam masala
fresh coriander
Procedure :
- Boil eggs, let them cool and cut them in half.
- Heat oil, add cinnamon stick and dried chilies, fry for a few seconds.
- Fry the onion until golden and add the garlic and ginger. Fry for one minute.
- Add vinegar and water, add the rest of the spices and bring to a boil.
- Place warm sauce in a serving bowl, add the eggs and sprinkle with fresh coriander.