"I too, found the sauce sour and a bit bitter. My friend and I agreed that it was tasty but barely resembled and Indian dish. The wine didn't go with the rest of the flavors and I only had Tamarind concentrate not pulp. I googled subsitutes and it said to use 1/2 the amount of concentrate as you would pulp which I did but still, too sour. I add""

"Braising liquid comes out beyond salty so I had to doctor it up quite a bit while reducing. Added a peeled potato to absorb the salt. Made 2 batches, with the second batch I used only part of the recommended soy and used water for the rest of the amount. Came out better but still salty even with the potato while reducing the liquid. Would use a fat separator as suggested too. Final product was delicious but not a straightforward recipe. You have to know how to fix things.