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Offline Vinda looo

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Too hot
« 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.
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Offline bart09

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Re: Too hot
« Reply #1 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.
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Offline Vinda looo

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Re: Too hot
« Reply #2 on: January 16, 2007, 03:44 PM »
Thanks Bart will try it see how it goes
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Offline Chilli Prawn

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Re: Too hot
« Reply #3 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
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