Cinnamon Posted May 15, 2011 Share Posted May 15, 2011 I have just made a lovely Lamb curry for supper, THIS ONE in fact,& while it is really yummy,it is also very fiery & the daughters certainly won't eat it What can I do to tone it down a bit? Would coconut milk work in this recipe,do you think? Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 15, 2011 Share Posted May 15, 2011 the stuff that usually calms curry down are yoghurt, milk or cream i think, you could stir some in and see how it looks sounds nice though cathy x Quote Link to comment Share on other sites More sharing options...
teacake Posted May 15, 2011 Share Posted May 15, 2011 yoghurt is what we stir in for our youngest. Quote Link to comment Share on other sites More sharing options...
Bramble Posted May 15, 2011 Share Posted May 15, 2011 You could always put some yoghurt "on the side" and let people add it to taste? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 15, 2011 Share Posted May 15, 2011 I think coconut milk would do the trick nicely, or make a cheat's raita to serve on the side by mixing natural yoghurt with supermarket mint sauce ... a tip given to me by an Indian friend. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 15, 2011 Author Share Posted May 15, 2011 Fab,thanks. I happen to have some plain yogurt,so will add some fresh mint and have it on hand! I must day that heat aside,it is a truly delicious curry Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted May 15, 2011 Share Posted May 15, 2011 Agree with all of the above. It looks lush Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 16, 2011 Share Posted May 16, 2011 Did the yoghurt do the trick? I would have said add some more tomatoes to it and some yoghurt to dilute it a bit, it would go a bit further this way too Quote Link to comment Share on other sites More sharing options...
bigmommasally Posted May 16, 2011 Share Posted May 16, 2011 I'm sure I've been told or read somewhere that adding a potato to the dish whilst cooking will absorb some of the extra spice. Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 16, 2011 Share Posted May 16, 2011 that works if you add too much salt too, but you need to remember to take out the potato cathy x Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted May 17, 2011 Share Posted May 17, 2011 Hmmm. Another difficult concept for me to grasp. You make a curry you really enjoy, then find the spice is a bit of a barrier to other people demolishing YOUR curry when you're not looking. This sounds like a bonus to me, not a problem. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 17, 2011 Author Share Posted May 17, 2011 It was a bit hot for me too,but the Hubby liked it. A dollop of yogurt made all the difference I enjoyed the flavours,which were amazing & the meat was meltingly tender,but not the heat Quote Link to comment Share on other sites More sharing options...
gongladosh Posted May 18, 2011 Share Posted May 18, 2011 oddly, sugar will also help take the edge off it. Quote Link to comment Share on other sites More sharing options...
Beaky Posted November 10, 2011 Share Posted November 10, 2011 (edited) I always think that adding fruit like raisins, apricots etc take the edge of a curry and taste great. Failing that then all coconut milk/creamed coconut and yoghurt work a treat It came to mind the other day that I once stayed in a really great bed and breakfast in berlin that served very hot Caribbean dishes. To counter act the heat they accompanied the dishe with a banana and yoghurt paste, it really worked well and tasted great. Also, after a bit of research on the topic, it appears that adding lemon/lime to the curry as it is cooking will cool it down. Edited July 24, 2012 by Guest Quote Link to comment Share on other sites More sharing options...
Angie Posted November 12, 2011 Share Posted November 12, 2011 It is usually dairy for a curry. And for chillie add a few chunks of peeled potato and simmer for 5 mins, the starch cools chillie down , take out potato before serving though. Quote Link to comment Share on other sites More sharing options...
Sammiboo Posted November 13, 2011 Share Posted November 13, 2011 Cinnamon i making your curry as i type!! will let you know my findings. I do like a hot curry. I only had thre toms so i have added half a tin of whizzed tomatoes in place of the water. Quote Link to comment Share on other sites More sharing options...
