If you have 1 million Portuguese Goans cooking vindaloos, chances are you will be able to sample 1 million versions of this famous curry, should you be fortunate enough to live that long. I love the inclusion of Kashmiri chiles; their vibrant red color and mellow flavor make for a mighty tasty, good-looking sauce. The Goan Christians don’t use coconut milk in their cooking, but the Hindu Konkan locals do, and I do love its effect on the vinegar.