Vindaloo originated in Goa, seat of a Portuguese/Indian colony for 450 years. The Portuguese brought with them their unique method of cooking pork, which was to marinate the meat in a mixture of wine, garlic, and spices called vinha de alhos.
 
To convert the powder to a paste, mix 1 Tbsp vindaloo powder with 1 Tbsp each of oil and water. You can also marinade your meat in this spice mix with 1 chopped onion and 5 Tbsp of red or white wine vinegar or 1 Tbsp lemon juice and 4 Tbsp water. Then cook with tomatoes and chilli.