How to make a curry less spicy (2024)

FAQs

How to make a curry less spicy? ›

Lemon juice, lime juice or vinegar can take away some of the intensity of chilli heat. HelloFresh's Recipe Development Manager, Mimi Morley, recommends tasting your curry sauce after you've made it, but before you serve, as you may want to add a pinch of sugar afterwards to balance out the tartness.

Lemon juice, lime juice or vinegar can take away some of the intensity of chilli heat. HelloFresh's Recipe Development Manager, Mimi Morley, recommends tasting your curry sauce after you've made it, but before you serve, as you may want to add a pinch of sugar afterwards to balance out the tartness.

Milk can also help to tone down the spiciness of curry. Pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to combine it with the other ingredients. Taste the curry after you add the milk. If it hasn't reduced the spiciness enough, add a bit more and try it again.

Sweet Defeats Heat

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

One of the most common methods to thicken a curry sauce is by reducing it. To do this, simmer your sauce over low to medium heat, allowing excess moisture to evaporate. As the liquid decreases, the sauce thickens. This technique works well for tomato-based sauces and thinner curries.

Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat. Acidic ingredients like lemon juice, lime juice, or vinegar can cut through the spiciness.

Milk helps your mouth handle an oily chemical compound in chili peppers called capsaicin that causes the well-known burning sensation from consuming spicy foods. This relief is thanks to casein, a protein found in cow's milk.

Remember how we said capsaicin is an alkaline molecule? Balancing it with an acid can help neutralize the molecule's activity. This means drinking or eating something acidic — such as lemonade, limeade, orange juice or a tomato-based food item or drink — may also help cool your mouth down.

How to reduce spiciness in Indian food? ›

Another effective remedy is to eat bread, which can help to neutralize the capsaicin molecules due to its starchy nature. Similarly, peanut butter or honey can also provide relief as they contain oils that help to dissolve and wash away the capsaicin molecules.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

Starchy foods like rice, bread, and potatoes can help dilute the spiciness of curry. Add in a small ball of bread or potatoes, this can also help in reducing the fiery taste of the curries. Tomatoes can add a bit of sweetness and acidity that can help balance the spiciness of curry.

Citrus-scented cleaners and deodorizers work well to neutralize curry odor, as the acidity present in lemon counteracts the vaporized cooking oils.

Citrus-scented cleaners and deodorizers work well to neutralize curry odor, as the acidity present in lemon counteracts the vaporized cooking oils. So, when you can, reach for citrus-based cleaners and lemon essential oil to improve results.

You can add dairy: heavy cream, yogurt, cheese, etc. You can add something sweet: coconut milk, sugar, syrup, etc. You can introduce an acid: lemon juice, a little vinegar, tomato paste, etc. You could simply add more of the other ingredients that went before the spice, so the proportions are more in line.