Phil.i used a tamarind block that a friend brought back from abroad.Cant remember where but boiled it up to make a sauce,All I can say is this is the closest I have found to my local curry house and will continue to make the Pathia and Dhansak with a few tweaks as I go.

Just found the best Dhansak and Pathia recipe I have ever made on the Glebe kitchen website.
It is by far the nearest to my local curry house that I have ever made.Sorry if this has already been posted on here but I haven't been on here for a long time.
https://glebekitchen.com/indian-restaurant-dhansak-curry/
https://glebekitchen.com/restaurant-style-pathia-curry/

Tried these many times now and have gradually increased spice mix and have got almost perfect results.Many friends have said how good they are.
LOVE EM WELL DONE

I have tried this recipe more than once now and have to say that my wife and eldest son love it.I do like my curries hotter but have to say i was very impressed myself.Thanks for sharing it.