Many of the curries we get in British "Indian" restaurants don't actually exist in any part of India or if they do are quite different from what we get. I had a chicken pasanda, which is usually served very mild and tasteless and full of cream in restaurants, at the home of an Indian couple I know and it was delicious, but quite hot and spicy.
There is of course no such thing as a phal or tindaloo, those were invented for pissed up blokes who want to show off how manly they are by eating a scorching hot curry, sometimes with unfortunate consequences. Vindaloo, which is of Portuguese origin comes from the Goa region. It is not super-hot nor does it contain pieces of potato. That's a translation error confusing the aloo part with the South Indian word for potato. Vindaloo is a meat, usually pork, curry marinated in wine vinegar paste, hence vin, and garlic.