Q:

How do you cool down hot curry?

A:

To cool down curry that is too spicy, serve it with a side of cucumbers, yogurt or bananas. Curry can also be served with a glass of milk, which helps soothe throat inflammation caused by spicy foods. Another option is to make raita, a traditional side dish consisting of yogurt, grated cucumber, chopped mint and cumin.

Curry is a traditional Southern and Southeast Asian cuisine that incorporates a variety of herbs and spices, and it can either be prepared dry or wet. Wet curries include a large amount of sauce that may be based on coconut milk, yogurt, stock or purees. Curries can use a variety of meats, fish, shellfish and vegetables, but many are prepared as entirely vegetarian dishes to meet religious and ethical needs. Curries incorporate a wide variety of spices, ingredients and cooking methods depending on regional and traditional preferences.

Although curry powder is a common ingredient in Western curry dishes, traditional South Asian curries generally use turmeric, cumin and coriander. Most curry recipes are fairly mild with the option of adding additional ingredients to create a spicier dish. Such ingredients include fresh, dried, ground or crushed chilis of varying intensity. To cook a milder curry, remove the white pith and seeds of a chili, the hottest parts, before adding the chili to the curry dish.

Sources:

  1. mccormick.com.au

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