If you make a curry that is too spicy, all your hard work will go to waste.Simple ingredients can be used to reduce the spiciness of curry.Adding dairy, coconut milk, or extra oil to the curry will make it less spicy.Adding more base ingredients, such as meat or vegetables, will help spread the spiciness.Cucumber Raita or fresh Papaya are great cooling ingredients, and serving the curry with grains such as rice can also help to reduce the heat.
Step 1: If you don't mind making the curry thicker, add sour cream or yogurt.
Put yogurt or sour cream in the pot of curry.Put it in with a spoon.If the spiciness has been reduced, taste the curry.If the curry is still too spicy, add a bit of either ingredient and see if it improves the flavor.Adding too much sour cream or yogurt may make the curry too thick.
Step 2: If coconut milk matches the flavor, use it.
Adding coconut milk to a curry can dial down the heat.You can add coconut milk to the curry sauce to see if it helps.If the first one isn't enough, add another or two and keep tasting to see if the curry has improved.
Step 3: If you want to thin the curry, add milk.
Milk can make curry less spicy.The curry sauce in the pot should be combined with the milk and other ingredients.After you add the milk, taste the curry.Try it again if it hasn't reduced the spiciness enough.Adding too much milk could change the consistency of the curry and make it watery.It's best to add whole fat milk.
Step 4: If the recipe already includes oil, use extra oil.
Use an oil that tastes neutral, such as vegetable oil, or one that will complement the flavors in the dish.If you want to mix it in thoroughly, only add a small amount of oil at a time.If you want to see how the curry has changed, try it before adding more oil.
Step 5: Add a few carrots or potatoes to make it taste better.
The curry sauce can be cooked with the raw carrot or potato.The vegetables should be in the sauce for 15 minutes.The vegetables you use don't have to be the ones you used in the dish.
Step 6: If you want to bulk up the curry, use more meat.
The meat in the curry will help to take the edge off the spices.Use an extra quarter of the meat to cook it until it is tender, then add it to the curry.Adding extra meat will help to diffuse the flavors over a larger amount of ingredients.
Step 7: If there are already acidic ingredients in the dish, add more of them.
If you've already used lemons, limes, tomatoes, or pineapple in the curry, you can add more to make it better.If the curry's spiciness is reduced, add the juice of half a lemon or lime, 14 cup (50 g) of fresh tomatoes or pineapple, and a dash of tomato sauce.After each addition, taste the curry to see how spicy it is.When you add the extra ingredients, make sure to mix them thoroughly.
Step 8: Double the spice to help diffuse the heat.
If you don't mind making more food, follow your original recipe and remove the ingredient that makes it too spicy.At the end, combine the 2 curries.The curry will be half as spicy as it was originally, because this will help to diffuse the heat through the end result dish.
Step 9: Cucumber Raita can be made to serve with the curry.
Raita can be eaten with curry to take some of the heat off.Cucumber, plain yogurt, cilantro, green onions, coriander, and cumin are all combined to make this refreshing dish.Cucumber is a great addition to the curry when serving the meal.
Step 10: Papaya helps cool the curry down.
Papaya can be used with many coconut-based curries.Remove the papaya skin, scoop out the seeds, and shred the flesh using either a papaya peeler or a mandoline.Adding fresh herbs such as mint to the papaya will help to cool the curry down further.
Step 11: If you want to absorb the spiciness, serve the curry over rice.
If you haven't tried curry with rice yet, this could be a simple way to reduce the heat.Try jasmine, basmati, white, or brown rice as a base for the curry and see if it helps to diminish the flavor.Other foods will have the same effect as rice.Try serving the curry with different types of food.