The chiles she calls for are more about color than heat. While it wouldn’t be perfect, you could substitute guajillo or New Mexico chiles. I have a vindaloo recipe by Floyd Cardoz in which he substituted dried red New Mexico chiles. Otherwise, Kashmiri chiles can be obtained through Amazon, if there are no Indian markets in your vicinity. Mathania chiles are traditional for the dish and probably even harder for many to obtain. This is an interesting article about the origins of the dish.
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