The provenance of ‘Devil Curry’ begins with Vinho d'alho a Portuguese dish of pork marinated with garlic and wine vinegar. Vinho d'alho became Vindaloo in Goa then continued to Malacca where it remained on Eurasian menus but evolved further to include ingredients from local Malay Rempahs like Turmeric, Galangal, Candlenuts, Lemongrass and even browning of the meat with a little Soy Sauce, transforming into a more localised identity we now know as