How do i cool a hot/spicy curry with other ingredients??!


Question: I have made homemade vegi curry with Madras powder 2tbsp, garam masala 2 tsp, chilli powder 2 tsp, tomatoes onions, garlic, ginger and vegetable but looks lovely but when i taste it, just tastes very spicy hot can someon tell me what i can add to cool the temp and make it taste nicer???? HELP!!!


Answers: I have made homemade vegi curry with Madras powder 2tbsp, garam masala 2 tsp, chilli powder 2 tsp, tomatoes onions, garlic, ginger and vegetable but looks lovely but when i taste it, just tastes very spicy hot can someon tell me what i can add to cool the temp and make it taste nicer???? HELP!!!

lemon juice, pinch of salt and coconut milk, if it is still hot dilute with water

if it is beyond this: use as a "curry concentrate". Freeze extra and next time make a mild curry and add some the super hot curry to that.

Stir in some greek yohurt or cream to make a korma..

Natural yoghurt is very good for this purpose.

Yogurt, cucmber, lemon juice and cream all take some heat away, take you pick to suit your meal.

yogurt

Any dairy product... milk, cream, plain unsweetened yoghurt, smooth cottage cheese should do the trick....

Cream, yoghurt, or coconut milk

Roast 2 spoons of Gram flour in pure ghee and add it to your vegi curry. Then give the vegi a boil. I'm sure it would enhance the vegi taste and reduce the chilli. Taste it and tell me :-)

Tin of coconut milk.

If you don't want to add cream or fat to it, an other option would be to add some sugar.

yogurt or coconut milk

i'm indian so i know a thing or two about curries. my grandma always put in lime juice, or coconut milk.this not only takes away the spice, it adds thickness. alternatively if the curry is originally thick you can add water.

if the curry is damaged beyond measure, you can serve it with rice and hope people dont feel the spice!

Yoghurt or cream should do it - haven't a clue how much you'd need.

add yogurt

Greek yogurt but don't stir it in the sauce, just put a dolop on the side of the plate when serving

i use natural yogurt it works every time

Yogurt

Yogurt or double cream.
I read somewhere that the active "ingredient" in chili is oil soluble so fat things took away the buring feeling from your mouth. Maybe melt butter works too? They use it a lot in India.

Chop cucumbers and mint and stir into either Greek yogurt or plain nonfat yogurt that you've drained through a coffee filter. Don't mix it in, just eat it on the side.





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