ChatterBank3 mins ago
Curry too hot?
10 Answers
I've heard of various 'remedies' for making a too-hot curry milder...add yoghurt or cream or butter or lime juice etc...though I've never used any of them. (Personally, making a curry milder is a blasphemy.) However, I have some guests coming on Sunday who - I know - will have problems with the heat-level that suits me. Problem is...I'm hoping to use curries I've already made to my spec! My question is, therefore, whether any of you have used any of the treatments I mentioned or do you know of something even more effective? Cheers
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serve yoghurt with the curry. advise your guests to spoon it over the surface and eat it like a muller fruit corner. this really does work. so does adding fruit in any form:mangoe, lime, apricots. in fact a paste made from liquidised dried apricots stewed in tea is a north african approach to this problem, and much nicer than it sounds. Also i would advise having cups of tea on hand: the tannin counteracts the chilli oil in the mouth much more effectively then beer or water. And who serves wine with cyrry?
Serve the wonderful cool and refreshing Asian yoghurt drink Lassi with the meal.
Recipe for mango lassi:-
3 cups plain yoghurt
1 cup milk
1 teaspoon lemon juice
1 cup of tinned mango
half cup water
half cup sugar
blend all ingredients in blender
pour into a jug over ice cubes
Tick and creamy and very tasty it will cool the palette. This is a favourite drink of Asians and very often served with their meals.
Recipe for mango lassi:-
3 cups plain yoghurt
1 cup milk
1 teaspoon lemon juice
1 cup of tinned mango
half cup water
half cup sugar
blend all ingredients in blender
pour into a jug over ice cubes
Tick and creamy and very tasty it will cool the palette. This is a favourite drink of Asians and very often served with their meals.
Something I've used for years is creamed coconut in a block. You just cut off a piece and add it to the curry about 10 mins before the end cooking. Made by Bart Spices.
But as you're having a posh 'do' a small jug of their Coconut milk (comes in tins) would be better to hand to your guests. The taste of creamy coconut adds a wonderful flavour - and I think actually enhances a curry. Yes, I'm a wimp as well. ;-)
Thank you all very much for your helpful answers...all have been noted for future reference. (Consider yourselves universally three-starred. I won't actually star the individual answers, because - to me - that always appears as if it's a bit of a cop-out...along the lines of: "Yeah, give 'em all three!" Nevertheless, that's what I intend.)
In the end, I stirred yoghurt with a little coconut-milk into the one 'offending' curry and received no complaints, nor did any guest appear to have steam coming from their ears! Cheers to all.
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