Tone it Down a Little
Posted on 18.09.2015
Added a little too much chilli powder to your chicken curry and now it’s just too spicy for the kids? What do you do? Prepare a new pot of curry? Hold on a minute! There’s no need to panic because you can always add or subtract certain ingredients to reduce the spiciness and make it enjoyable for everyone.
Here are some easy to follow tips:
- GO SLOW WITH THE SPICE
When preparing curry, start by adding only a fraction of the spice listed in the recipe. You can gradually add more spice into it according to your taste.
- A FRESH NEW BATCH
If time permits, you can cook another batch of that dish and mix it in with the original. Works well for dishes like fried or spiced rice.
- DAIRY DOES IT
Dairy tempers spice. One of the easiest methods to cool down a curry that’s just too spicy is to add milk or even plain yogurt, especially Indian curries. Light coconut milk or thick coconut cream works well for dishes like ‘masak lemak cili padi’.
- SUGAR AND SPICE AND EVERYTHING NICE
If you’re cooking sambal and find that it’s really spicy, a spoonful of sugar will be able to neutralize the spice. Add in the sugar little by little as you don’t want to end up with a massively sweet tasting sambal.
- THIN IT
With dishes like soups, you can always thin it down by adding more broth until you get the level of flavour you want.
- OTHER OPTIONS
If you’re running short on time and you don’t have extra ingredients to add into your spicy dish to tone down the heat, don’t worry. You can always serve the dish with plenty of starches like bread, white rice or even boiled potatoes.
Otherwise, serve a dairy-based drink because dairy reduces the level of spiciness in the mouth. When serving curry, you could also serve a dairy-based dip with yogurt or sour-cream with a vegetable salad.