Over salted curry - help?

[Todayisanewday75]

Cooking lamb curry for tomorrow and instead of 1.5 tsp of salt I accidentally added 1.5 tbsp! Is there any way i can save it?

Put raw potatoes in it, leave to cook, remove the potatoes.

Try putting carrots in i believe that they soak up the salt 😋

Lemon juice or a mild vinegar? Will change the flavour though.

Tomato I seem to remember helps

I was going to say the potato trick too. Make sure you peel them first for more absorbancy.

It has tomatoes in it, might that help?
I waa hoping to keep it lowish carb so not sure about potatoes

Remove the spuds for eating

Ok thanks. Have put a peeled and chopped baking potato in, will that be enough?

Increase the main ingredients if you can -- more lamb, more tomatoes, more spices, more liquid? Leftovers can always be frozen.
Also, how about a can of coconut milk?

Coconut milk is a good idea but I don’t have any. I guess I could add some tomorrow before heating it up

Op the idea is that you put the potato in - simmer, the salt is absorbed by the potato - and then you fish out the salty potato and throw it away before eating the less salty curry. The potato acts like a sponge. So if you’ve chopped the potato up small they might start to disintegrate and that will defeat the object.

Adding a things like vinegar/ lemon juice will change the balance of flavours (making it more acid) but I’d it’s mega salty I don’t think it will help. Have you actually tasted it yet; does it taste unpalatably salty or are you just expecting it to be?

Either increase the volume slightly by adding a little more of whatever is already in there, or adding a little sugar (helps to counter salt) and the coconut milk, if that works. What type of base does the curry have? Could you throw in a can of rinsed chick peas or butter beans?

I know this sounds obvious, but have you tasted it? If it's a big pot of curry, it doesn't sound like so much salt that it can't be tweaked out.

Also, I'm not sure the potato-absorbing-the-salt thing works. It doesn't have special salt-absorbing properties. It will absorb some salt, some spices, some liquid, etc. but only the same ratio of ingredients that is surrounding it. Adding the potato would work to amplify the volume of food and thus dilute the saltiness, but lifting it out afterwards wouldn't help, imo.

The potato trick works if done correctly.
It's in my "Something went wrong what do I do now?" cookbook.
Fairly large pieces, & throw away when cooked.

The potato thing definitely works. Well known trick.

The potato thing definitely works. Well known trick

I know that it's well known. However, unless the potato can intelligently filter out other spices/minerals/etc and ONLY absorb salt and nothing else, then the ratio of salt to other ingredients will remain the same, there will just be less of the whole lot.

And it doesn't do that, because otherwise, if you cook potato curry for example, the potatoes don't JUST taste of salt.

The potato doesn't know that it's job is suddenly to only absorb salt and nothing else!

...the potatoes would only taste of salt

I've come to see if the potato works!!

I've come to see if the potato works!!

if people think it works, then I guess it works. These things can be quite subjective, I guess

Add some extra of the rest of the spices you used to balance the flavour profile, then add yoghurt toward the end of cooking time.

Or if you want to be on the safe side just start over again?

I’ll see what it’s like when I heat it up later and report back. If it’s awful we’ll be eating fish fingers!

I'd add another tin of tomatoes and heat through for a decent while plus the equivalent spices so it's not too just tomatoey. Will dilute the salt down as well as the potato trick - peeled and quartered.

@aretherereally4Hs

I've come to see if the potato works!!

Me too!

It didn’t taste overly salty but I did wake up in the night feeling really thirsty. Not a mistake I intend to repeat but thanks for all the advice