Hi Stephen
A superb looking dish - well done mate! I'd echo the comment about including black peppercorns, too.
Another observation rather than a question.......I notice the recipe includes malt vinegar - presumably something like Sarson's. Does this produce a noticably different taste to using white vinegar? I'm curious because most of the vindaloo recipes I've seen (for example, CA's on this site, and Madhur Jaffrey's from my old 1980s cookbook) go for white vinegar.
Either way, you've already tempted me into giving it a go!!!!
Thanks
al.