mroo philpott-smythe wrote:
I wouldn't use white wine vinegar either. Most Indians would probably
use
> fresh lime or lemon juice to add tartness, or perhaps a tart yoghurt,
> depending on the region. Try tamarind juice if you're trying to thicken the
> sauce.
>
> sq

My ex IL's, Indians, used plain old white vinegar if they needed
vinegar. I recall some vindalooy stuff with a bit of it.
I use a very mild "natural style" brown rice vinegar (Japanese) for just
about anything Asian, except a really hot chinese dish. For that I use a
randy Pearl River Brand vinegar, which is dirt cheap and looks a little
poisonous.
blacksalt