Made this one semi blind. By which i mean, i had no idea what the result was supposed to taste like. I only pulled up an ingredient list when shopping without looking at the instructions.

I finally read the instructions the day of. I was surprised how sour it was when i ate it although the ingredients (vinegar and tamarind) should have been a big give away.

Definitely a very memorable and interesting curry. My SO likes it especially because he enjoys sour foods.

Recipe I followed - https://cooking.nytimes.com/recipes/1013127-pork-vindaloo