Topic: Do you have any tips on how I could save the curry by making it milder?

[owengent12]

Hi guys!

I've made a huge curry for a birthday party. Unfortunately the sauce is way too hot. Do you have any tips on how I could save the curry by making it milder? 

[Peripatetic Phil]

Extract the meat from the sauce, and wipe the meat to remove traces.
Cook lots of waxy potatoes (waxy so that they don't break up and spoil the sauce) in the sauce.
Throw away the potatoes and test the sauce.

The technique is that used to remove salt content, but it /may/ work for chilli content.

Alternative : add as much natural yoghurt as you possibly can to the sauce;
yoghurt is a natural ant-chilli agent, and will definitely take the edge off the burn.

Maybe even both, in that order.

** Phil.

P.S. When is the birthday party ?  All curries moderate their own heat with prolonged storage, but not necessarily to the extent that you need.

[Razor]

Extract the meat from the sauce, and wipe the meat to remove traces.
Cook lots of waxy potatoes (waxy so that they don't break up and spoil the sauce) in the sauce.
Throw away the potatoes and test the sauce.

Oooo, don't throw away the tatties.  Bang some goose fat in the oven and roast them, slurrrrrrrrrp ;D

[Peripatetic Phil]

Oooo, don't throw away the tatties.  Bang some goose fat in the oven and roast them, slurrrrrrrrrp ;D

Well, yes, true : I have to say, the roast potatoes produced when cooked alongside chicken piri-piri are indeed out of this world (for those with asbestos-lined throats).

** Phil.

[PaulP]

I think the potatoes removing salt is an urban myth:

http://boards.straightdope.com/sdmb/showthread.php?t=528089

The only way to make a dish less salty is to add more of every ingredient except the salt.

I think with heat caused by chilli once again you could double up your recipe except for chilli and then you would have half as much heat.

I have found that coconut block and probably yoghurt and cream take the edge off the heat in a curry but will obviously change the flavour of the curry.

Or just learn from your mistake and serve up a hot curry 

Paul

[976bar]

Normally, when something is served hot in a restaurant, they serve a desert like Gulab Jaman which is very sweet and a good way of taking away heat.

Maybe, making you're curry sweeter will help with this along with some yogurt added to the dish.

Also, try serving the curry with some sweet acompianments (sorry, brain freeze tonight, have forgotten how to spell properly) like Mango Chutney, some yougurt and cucumber or mint raita and lots of naan breads or paratha's or chapati's to help soak up the hot curry sauce....

[artistpaul]

Simple

keep adding sugar until the heat comes down to an acceptable level.

a little cream in addition will help. Counterbalance with a little lemon juice

but if you have really gone way over the top on heat, this method can only achieve so much without turning the curry into a dessert

but sugar definitely has a perceived effect on heat

[owengent12]

Thanks for your help guys.....