I remember the first time I made an Indian style sauce, I followed all of Padma Lakshmi’s instructions, however the damn yoghurt curdled the sauce until it looked like the stuff you see when washing the pan. Without trying to figure out what I did wrong, I tried again and again, with the same result.. stupid huh!?
My food tasted good, but the presentation was not good so I simply asked a chef at a local Indian restaurant, and the answer was super simple. Australian yoghurts, regardless of style, have too little fat in them. That’s right, you need to find the highest fat content yoghurt you can, and make sure you mix it into the sauce at room temperature. If you can’t find a full fat yoghurt, first mix a little cornflour into the yoghurt before adding to the rest of the mix, and that should interfere with the separating curds enough to allow a smooth mix.
Leaving your steak to rest in room temperature (around 18 – 25 degrees C) for about 30 minutes before cooking will prevent it from sticking to the pan (because the shock of temperature change causes a slight contraction of the meat) and will let it cook more evenly. 
My main concern was tomatoes, limes and chillis; three of my favourite cooking ingredients. I haven’t eaten a hot chilli in forever so I have been reduced to using dried flakes. Tomatoes are all mealy and tasteless, and even lime had lost it’s…. lime.
If you use vinegar or salt and it’s still not working out, then here is a little secret. If you are like me, then you will leave eggs til last when cooking breakfast. When you start cooking your bacon and other meaty treats, put the eggs you want to poach in the freezer. By the time you go to poach them, the runnier part of the albumen that makes all the trouble, is slightly set, so when you add it to the boiling water, it will set where is is. This has worked for me every time, and was a time saver when cooking in a breakfast cafe. Another trick is to poach the egg in the microwave, simply fill the teacup halfway with water, and crack your egg in. Depending on the power of your microwave, and taste, it will take between 15sec and 1 min. When doing this for the first time, do it in 15 sec increments to get it right.