How can I call a too hot curry down?

[Sparrowlegs248]

Just that really. Add natural yogurt? I feel like that might ruin it. Although the it's already ruined.

Ew pickled jalapeños in a curry? Nope! I think it's already dead!

I add couple of spoons of sugar, sounds gross but definitely works.

A gulg of oil with mobilise the spicy chemicals - I forget what they are called, but the stuff in chillis is fat soluble - then potatoes to absorb. And then pour off the excess oil.

@DavidDavidDavid

Sugar, tomatoes or yogurt may work.

@DavidDavidDavid no offense taken!

It's just too hot, that's all . No other taste issues. I'll try yogurt on the side as I have some in the fridge.

serve with lassi
(our puree a tin of fruit with some yoghurt/kefir)

bumbling - I'm not even sure why I suggested it, as it's a method that rarely seems to get a response when I try it on my children.

Natural yog but take it off the heat first, and don't reheat. This will avoid the grittiness.

I've done this before now: divide it up into much smaller portions and freeze some of the portions for future use. Take one small portion and completely dilute it with whatever you have that would suit another tin of tomatoes, coconut milk, more veg, potato, oats, beans whatever). And I ate a hot portion ;)

How come it doesn’t make anything gritty for me then? Or curdle. It doesn’t curdle either. I’m not sure what you mean about separating spices from oil either, but I’ve never noticed anything which could be described as that.

I’m not alone either how to cool a curry

Serve it with a banana. You eat a little banana with each mouthful and it takes loads of the hear out. And actually doesn't taste too weird.

It does sound odd I know but my great-grandmother was told this in India in the 20s and it's been passed on. We did it the other day when my mum made a Thai curry and used way too much paste.

I think the potato only works with salt.