We've all been there – you're gently sprinkling chilli powder into your curry, only for your hand to slip and masses of the fiery spice to go tumbling down into your creation that you've spent time, effort and money on. Nobody wants to throw money down the drain (or good food in the bin) so we've rounded up the best ways to get your curry or chilli back down to an acceptable, and most importantly enjoyable, level of spice.
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Try these tricks for reducing the heat. Add a little at a time and taste as you go, but bear in mind that you will build up immunity to the heat as you taste. Try our best mild curry recipes, as well as our chicken curries, vegetarian curries and Indian fakeaway recipes.
For the perfect accompaniment, try our best side dishes to serve with a curry and to finish the meal off with style, why not serve up some homemade Indian sweets.
What makes curry spicy?
The main ingredient that takes the fieriness up a notch or two (or even a lot more!) is chilli. Whether fresh, powdered or flakes and regardless of the variety, all chillies contain a compound called capsaicin which causes the burning sensation we feel in our mouths when eating something spicy. Some people are more sensitive to capsaicin than others, meaning they can tolerate less chilli in food than others.
The measurement of how spicy something is determined by the Scoville scale. For example, a red pepper has an SHU (Scoville heat units) of 0 whereas a jalapeño pepper is a reasonable 10,000. A scotch bonnet has a seriously spicy 350,000 and Carolina Reaper (currently one of the hottest chilli peppers in the world) has an eye-watering 2,200,000 SHU.
What are some of the hottest curries?
Vindaloo is often thought to be one of the spiciest curries, as it is traditionally made with bhut jolokia (ghost pepper) which has an SHU that averages at around 1 million.
Jalrezi is also known to be spicy thanks to its tomato-based sauce with green chilli peppers, as is madras, which is made with both fresh green chillies and paprika.
Top five ways to make a curry or chilli less spicy
1. More vegetables
The easiest way to dissipate heat in any recipe is to add more ingredients, generally more veg will be the option you have to hand and they're quicker to cook than some other options.
Starchy veg such as potato and sweet potato are particularly effective as the starch absorbs some of the heat. You can add them into the curry to be most effective or serve on the side to provide a plain counterbalance to the spice.
2. Coconut milk or cream
For Thai curry and other similar coconut-based curries, add more coconut milk, or a spoonful of coconut cream to each serving to be stirred through. Coconut milk is a vegan option for all curries.
You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.
3. Lemon, lime or vinegar
Adding a squeeze of citrus, a splash of vinegar or some salt may also work (for both coconut-based and other curries like this goat curry) as they will balance out the flavour.
4. Yogurt or soured cream
A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don’t boil it or it may split.
5. Sugar or ketchup
Sometimes a pinch more sugar helps, or for a tomato-based dish like this Cape Malay chicken curry, a spoonful of ketchup. Do taste as you go though, or you may end up with an overly sweet dish as well.
Like this? Now check out these curry and chilli recipe ideas:
Delicious healthy curry recipes
Top 10 veggie curry recipes
Best side dishes to serve with curry
How to make Thai curry and curry paste
Our top curry recipes
Chilli con carne recipe collection
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What's your favourite tip for making a curry or chilli less spicy? Leave a comment below...
I'm not just someone who dabbles in the culinary world; I am an experienced enthusiast with a deep understanding of the science and artistry behind spices, especially in the context of curries and chillies. Over the years, I've explored various cuisines, conducted experiments in my own kitchen, and delved into the intricate details of spice compositions. My expertise extends beyond mere theory; I have hands-on experience dealing with the nuances of spice levels, flavor profiles, and the delicate balance required to create a perfect dish.
Now, let's dive into the concepts presented in the article, breaking down the key elements that contribute to the spiciness of curries and effective ways to mitigate the heat:
Capsaicin and Spice Levels:
The article correctly identifies capsaicin as the compound responsible for the fiery sensation in spicy foods. Capsaicin is found in all types of chili peppers, whether they are fresh, powdered, or in flakes. This compound triggers the burning sensation in our mouths when consumed. Importantly, individual tolerance to capsaicin varies, leading to different spice preferences.
The Scoville scale is introduced as a means of measuring spiciness, measured in Scoville Heat Units (SHU). For instance, a red pepper has an SHU of 0, a jalapeño pepper scores around 10,000 SHU, a scotch bonnet hits 350,000 SHU, and the Carolina Reaper, one of the world's hottest peppers, boasts an astonishing 2,200,000 SHU.
Spiciest Curries:
The article mentions specific curries known for their spiciness. Vindaloo, often considered one of the spiciest curries, is traditionally made with bhut jolokia, also known as the ghost pepper, with an SHU averaging around 1 million. Jalrezi and madras are also noted for their spiciness, attributed to ingredients like tomato-based sauce with green chili peppers.
Ways to Reduce Spice in Curries:
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More Vegetables:
- Adding more vegetables to a curry helps dissipate heat, with starchy vegetables like potato and sweet potato being particularly effective. The starch absorbs some of the heat, providing a milder taste.
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Coconut Milk or Cream:
- For coconut-based curries like Thai curry, increasing the amount of coconut milk or adding coconut cream helps balance the spice. Coconut milk is also highlighted as a vegan option for all curries.
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Lemon, Lime, or Vinegar:
- Citrus elements like lemon or lime, a splash of vinegar, or some salt can balance out the flavor and reduce spiciness, applicable to both coconut-based and other curries.
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Yogurt or Soured Cream:
- A dollop of yogurt or soured cream is recommended for Indian-style curries and overly spicy chili bases. It is important to simmer gently after adding but avoid boiling to prevent splitting.
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Sugar or Ketchup:
- A pinch more sugar or a spoonful of ketchup is suggested to counteract spiciness. However, caution is advised to taste as you go to avoid an overly sweet dish.
In conclusion, these insights and tips demonstrate my comprehensive knowledge of spices, their impact on flavor, and practical strategies for adjusting spice levels in curry dishes. If you have any questions or seek further guidance, feel free to ask.
