Too Hot Curry

CCP

The_Mighty_Gusset wrote: »

Rogan Josh isn't a 'hot' curry !
If that's too spicy for your family you'd be better off making a chicken casserole and just stirring the curry sauce into your portion !

I think it depends how old you are! For an adult or teenager then I'd agree with you that it's not that hot, but I can see how it would be too much for a younger child. You don't want to put kids off curry for life, after all (speaking as a great curry fan here! )

wssla00

not really sure but its something to do with it counteracting the spice in your mouth it works... but i don't know why lol

bertiebots

You could try making a simple mint sauce if you have some fresh natural yogurt and some dried/fresh mint. Just add about a teaspoon of dried mint to a small cup of yogurt:D You can add small cubes of cucumber and diced onion to the sauce too if you like .Nan bread (if your having it !) dipped in the sauce will help cool over heated mouths .....and of course as others have said add some yogurt to the portions of curry of whoever will find it too spicey:)

mummysaver

I'd dilute it with toms for the children, and stir in a bit of the mascarpone just before serving it.

Naans to dip in as well would also help (see Mrs M's recipe on the Grocery Challenge thread, easy and quick and really really good!)

Newbird

Natural yogurt, as much as you want taste it as you go. If you leave the curry overnight the flavours will enhance more. I'm sure anything with chilli in gets hotter the longer it is left.

You can also add in potatoes, they need to be raw, but diced small you can add them in and cook the curry for longer until the potato bits are done, they will take up the heat well.

I suppose if you add in the yogurt, potaoes, tomatoes and some mascarpone, you will have made 2 curries, so enough for some tomorrow. Not sure how well it would freeze if it includes a lot of yogurt or mascarpone.

Pink.

Hi rev,

I add natural yoghurt and/or a tin of tomatoes if I've been heavy handed with the spices and that normally does the trick.

I've added your thread to the existing one on spicy curry to keep the tips together.

Pink

[Deleted User]

Yup I would say the same natural yogurt, although I am quite partial to 'hot' curries

The_Mighty_Gusset

Yoghurt works because the spices that make curries 'hot' are fat soluble.
Which is why if you've eaten something too spicy for you then you should drink milk rather than water.
You could add milk, but it'd probably curdle or you could add butter.
I'm not a great fan of diluting the spiciness of curries, what I do is, if I've got folk around me who like their curry less spicy is cook their rice in coconut milk - which achieves the same thing - but I get the full effect.

Linda32

Hello all,

I wonder if you could help me please, I have a jar of curry sauce - keep reading please

Its homemade, let me explain, OH buys it from someone at work, who wants to make a business selling this sauce (I'm not touting for business either)

Its classed as Medium and these are the ingredients as listed on the label

Tomatoes 41%
Tomato Juice 27%
Onions
Sunflower oil
Ginger
Garlic
Salt
Mixed Spice
Lemon Juice
Ground coriander
Chili Powder
Turmeric
Cumin powder

It comes in a small jar, about as big as condenced soup which you add a further half jar of water.

I mix in cooked chicken and it reduces down lovely, after about 20 mins.

Now whilst its lovely, its HOT HOT HOT and I was wondering if I can cool it. OH loves it, it makes my nose run I was thinking Yogurt or maybe Mango Chutney.


Hope you can help

spugzbunny

I often mix mango chutney into a cury to lighten it up. It makes it yummy and fruity! Yum yum!