help... bolognaise is too spicy!!

chardonnay_2

thanks i've added 4 small potatoes and will see what happens. we don't have any yogurt but will get some if the totties fail.

Bogof_Babe

Yoghourt or creme fraiche (sp?) does work - I've cooled down many a veggie curry this way.

You can also lightly stir a dollop around on top of the soup bowl when dishing up - looks attractive and does the trick.

Serve with loads of bread, which takes the sting out of it too.

Curry_Queen

Or slice up a cucumber and serve it as a side dish to eat whilst eating the soup

ben500

Hey Curry Queen got a poser for you

chardonnay_2

thanks cq but i hate cucumber, can't stand the smell.

squeaky

Adding any dairy product; cream, butter, grated cheese will take the edge off all spices. You can serve the meal with grated cheese on top if you like, rather than stirring it in. If you're in a restuarant and the meal is too hot for you ask for a bread roll with extra butter, layer the butter on thickly and take a nibble between mouthfuls. Don't drink water or beer if it's too hot, drink cold milk.

Ted_Hutchinson

In addition to the previous sugggestions adding another tin of tomatoes, will dilute the spicyness or/and adding a tin of beans. I've also used coconut cream to mellow an overhot curry. However simply leaving a curry/overspicy food for 24 hrs will often mellow out an overspicy meal. I often find they eat better the next day than when freshly made.

Capsicum does have the effect of raising your metabolism so it you break out in a sweat you may also be loosing weight.

Newbird

Not sure about leaving it then re-heating next day...Chillies that are cooked most definately get hotter, and dried chilli is hot anyway...if you save for the next day, and re-heat it will be more spicy!

The raw potato will help, but then you're cooking it up again, which heats the chilli power. I always find if you thicken a soup, casserole or gravy with ordinary flour, slaked in water first, this will take it down, along with the other flavours in there.

Use dried chilli sparingly, a little goes a long way, as you have found.

lestamunda

cut a lemon in quarters, put them in the pot, cook and swirl them around a bit, take them out!

this should get rid of the harsh spicy taste!!!!!!!!!

my mum told me this one...............a very good indian cook.

Curry_Queen

Newbird wrote:

Not sure about leaving it then re-heating next day...Chillies that are cooked most definately get hotter, and dried chilli is hot anyway...if you save for the next day, and re-heat it will be more spicy!

I agree with you here, and have always found hot/spicy food to be even hotter/spicier, and with a much deeper/richer flavour, when left and re-heated a day or two later!