The spice in a curry comes from the chilli used, and is caused by a crystalline alkaloid called capsaicin, which is found in chilli peppers.
As a rule of thumb, remember the smaller the chilli, the hotter it will be.
Serving up a curry that is going to burn the digestive systems of our friends is not something we want to do. Some of us like hot and spicy food, but too hot is not a great look.
There is nothing worse than guests trying to be polite as sweat streams down their faces! Probably they will be cursing you the next morning as well as they may have a bad case of “Ghandi’s Revenge”.
In this article we look at ways to cool down a curry that is just a tad too spicy.
Curry not yet served up
- One of the easiest methods to cool down a curry that is just too hot is to add coconut milk.
- Add fresh lemon or lime juice. This will help to reduce some of the hotness because the citric acid will counteract some of the alkalinity of the capsaicin.
Curry already served
- Drink milk with the spicy meal or serve a savoury Raita side dish, such as a cooling mint Raita. Raita dishes are made with yoghurt and a little diced onion.
- Banana and coconut are two further foods to serve as accompaniments to curry which are known to help make a fiery curry more palatable.
These methods can be used to turn a Curry that is a bit too hot into something edible, if, however, your curry is even hotter than that then the only other solution would be to create another sauce altogether. And this time go easy on the chilli! Less chilli gives a milder curry.
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