Curry too "cinnamony"

[gowgow]

Beef rendang was lovely when I made it. Enough for 8 meals, so I froze 3 portions.
We had one last night, & the taste of cinnamon overwhelmed the dish.

Any ideas what I can do when we have the other portions, please?

Blob of yoghurt to tone the whole thing down, then a chilli sauce or sambal on the side to perk it up again in a non-cinnamony way.

Peony99 Thank you, sounds like a good idea.