What if curry is too hot

Do so with caution and add little by little until you are happy with the results. To avoid adding too much chilli in the first place, taste as you go, keep practicing and you will become a master curry chef in no time.

A shot of spirits works better than you would ever think, so try it and your night may just turn out to be one to remember. Else, serve extra starch and a glass of milk, if all else fails.

If you have any tips, tricks or family secrets in reducing the heat in a curry, it would be much appreciated if you would share them in the comments below. Vote count: No votes so far! Ramblin dave 20 Sep In reply to lost Grow a pair. Alternatively, glass of milk on the side, bog roll in the fridge.

Muttly 20 Sep In reply to lost Add quark, if you're adding it to the hot as in temperature curry slake it first in some cold water to avoid splitting. Big Steve 20 Sep In reply to lost Man up, or just swallow it quickly. In reply to Ramblin dave and big steve: trust me you wouldnt be saying that if you had just had a mouthful, thing is i cant work out why its quite as hot as it is annoying thing is its really tasty.

In reply to andymac: but how can i serve it to others In reply to lost I would apologise in advance ,saying the curry is rather mild. Then sit and enjoy the spectacle.

Am I evil? In reply to andymac: i'd go with that but first really softem my portion and add tabasco. MJ 20 Sep In reply to Ramblin dave: Alternatively, glass of milk on the side, bog roll in the fridge. In reply to lost Sugar possibly? More: 24 churro recipes that think outside the box. If the hot dish in question is a chili, sauce or anything that can take being thinned down, then add a ladleful of broth or other mild liquid.

This will spread out the heat more per serving, thus diffusing it. The same amount of spice in a bigger dish will be less piquant.

How to prevent it: To prevent making an overly spicy dish in the future, be sure to add just a little bit at a time, and taste as you go. If using hot peppers, taste a little bit first to get a sense of how hot it is. Fortunately, there are easy ways to cool down a spicy curry. You just need a few tricks and everyday ingredients up your sleeve.

Dairy such as yoghurt and cream can help balance spiciness and impart a cooling effect on a curry. As with dairy products, rich coconut milk can also decrease the heat in a curry, head chef at Cumulus Up Colin Mainds explained. Sugar can also help reduce spiciness -- however, be careful to not add too much sweetener and change the flavour of the dish. Adding vegetables, particularly starchy vegetables like potatoes, can also help make a too-hot curry more mild.

Perry Schagen, head chef at Supernormal , told HuffPost Australia to serve your hot curry with cooling condiments which contain the above elements, such as raita or cucumber.