Mad, me, mad

[tonicha]

Tried onion bhajis tonight, never done them before - not bad

My "flattened" version of naan bread - not bad.

That curry though we're leaving it, hoping it will cool down and have it on Monday.

[Workingman]

Leaving it will probably allow more of the capsaicin (the hot stuff) to leech from the chillies.

Adding acids to counteract the alkali of the capsaicin can work: natural yoghurt. lemon or lime juice.

Coconut milk or coconut milk powder can make it milder and give it a different flavour, you might invent a new dish.

You could spoon off some of the gravy and replace it with chicken or veg stock and a bit of thickener. The part you spoon of will freeze and can be used as the base for a new curry.

They all work to some extent.

[tonicha]

Bçasyed celeber you are Or, in English and with my glasses on - bluddy clever you arexxxx

I'd never thought of that. - I can get coconut milk, no problem. Daft, in'it?

But i was joking really,. I'll have it in a butty for my brekkie, tomorow

No, I won't, I fancy an egg butty

[Workingman]

I learned the yoghurt trick from an Indian lady who used to put a bowl of it on the table.

I have removed too hot gravy and replaced it with stock and a spoon of cornflour. It also works when a stew is too salty.

And I had noticed that when making Thai curries I sometimes had to top up the chillies once the coconut milk went in.

And thanks for mentioning the egg butty - breakfast sorted.

[Kaz]

Putting in a potato or two helps as well - I've done that before now with overly hot curry The yoghurt trick is quicker, but only if you like the curry creamy

[tonicha]

The only place I can get natural yoghurt, that isn't sweet is in Aldi's.