Vindaloo is a dish that comes from Goa. My friend Allan is a Goan and he told me the origin of the word 'Vindaloo' comes from a mix of the Portuguese words for wine (vinho) and garlic (alho) - hence vindaloo. So there's no 'aloo' or potato in this recipe anywhere. But plenty of vinegar and garlic. Use a fatty part of the pork for the best results. Port fat rules in this recipe!
This is a very popular and flexible dish in Bengal as it could be eaten at breakfast with luchi/poori, or with pulao or rice at dinner or lunch. It can be cooked in many different ways and this is the way I make it when I want it for breakfast to go with loochi /poori or parantha.
If you love pomfret, then you cannot go wrong with this recipe. The spicy rich gravy is perfect compliment to the richness of the fish itself. It is an easy gourmet item. All you need is fresh fish.
Bandha kofir ghonto is a preparation made out of cabbage. Ingredients are simple but the method of cooking makes a big difference in how it tastes. Although this vegetable is commonly used in other parts of India too, the typical bengali style of cooking is different. This is the way my grandma used to cook it.