I like standard restaurant vindaloo but it is really a bastardized version. If you can find a place with a cook from Goa, the dish they make is probably going to bear little resemblance. It doesn't typically have to be crazy spicy, usually made with pork. Fairly thin sauce. I tried the serious eats version awhile back and it was pretty good. I still have most of a bottle of palm vinegar under my sink but I think I used all the dried Kashmiri chiles I bought for it. Gotta restock and make again soon.
