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Help! My curry is too...

Help! My curry is too...

Help! My curry is:

  • Too hot - Serve alongside some natural yoghurt or a yoghurt dip to help neutralise the chilli. We would almost always serve a yoghurt dip alongside a curry anyway, as the contrast of flavours is delicious. You can also add more ingredients into your curry to dilute the heat (such as an extra tin of tomatoes or coconut milk). If you haven’t added the full 1kg of ingredients this will also make the curry hotter than you thought, so be sure to add the right amount.
  • Too mild - We suggest eating a strong pickle alongside your curry to add some heat, we like Fern's Hot Lime Pickle or even Mr Vikki's King Naga if you're a true spice fiend! You can add some fresh chilli or chilli powder to your curry, but we recommend cooking it for at least another 15 - 20 minutes to distribute the flavour and heat evenly. Of course, if you’re feeling brave, garnish with thinly sliced raw chilli for added heat.
  • Too wet - Take the lid off the pan to help the sauce reduce.
  • Too dry - This is down to personal preference. Some of our curries, such as the Bhuna, are traditionally served dry. However, if you would like more sauce, be sure to cook the curry with a lid on. You can also add a splash of water or some more tomatoes until you reach your preferred consistency.