Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: Vinda looo on January 16, 2007, 02:55 PM

Title: Too hot
Post by: Vinda looo on January 16, 2007, 02:55 PM

If a curry has too much chilli in it, is there any way that the hotness can be toned down without ruining the taste.

Title: Re: Too hot
Post by: bart09 on January 16, 2007, 03:16 PM

this might help you, slice a lemon then add to the curry and stir then taste it first before serving,the acid in the lemon should solve the problem.
i saw this on a programe last year on bbc 2 called trade secrets by an indian chef.

Title: Re: Too hot
Post by: Vinda looo on January 16, 2007, 03:44 PM

Thanks Bart will try it see how it goes

Title: Re: Too hot
Post by: Chilli Prawn on January 16, 2007, 05:05 PM

Its called cracking  ::) or acidification.  You can also use tomatoes or milk. Even Yoghurt will do it but may create sourness.  Try not to use vinegar.  Watering down with water and then thickening it with flour etc., will not work.  Sometimes I just make up a batch of similar sauce without any chillis; mix the two, and freeze the remainder.

CP