You had me at

Quote from: fried on April 29, 2013, 05:38 PM
and the recipe I followed comes from one of the most authentic bibles of Indian cuisine, namely 'The best of Sainsbury's oriental cooking'

fair enough Fried.

I've tried lemon lime vinegar and found tamarind sauce to give the best result - closest I've got to a restaurant vindaloo - use 2 tsp of sauce and add it after the first ladle of base gravy - not got on very well with all that soaking of a block of tamarind then found it in a bottle in big T`s.
Appreciate the context of the thread was 're a traditional style recipe but this really works well for me