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If there's a way to "get some of it out" before it's stirred in, do so. Usually one doesn't find out about the overage until the stirring is done, though. Then it's time to dilute or cover the taste. It might be possible (if there is time) to put a couple of thickly sliced potatoes in the curry and let them cook there and absorb some of the seasoning. If not, find a way to dilute the mixture, perhaps with instant potato mix and water. Certainly you'll want to do this a bit at at time. The theory is that you can always add more, but it's kinda hard to get out that which is mixed in. Oh, sorry. You already knew that. A bit of brown sugar will sweeten and deepen the flavor, if you can get away with it in the recipe.
Bon appétit!
You can always add a bit of plain yoghurt or if you don't have that a bit of sour cream will do the job just a s well
Takamo Added:
There are so many answers that incorporate a potato as a remedy to over "something".
In the question of salt, yes, a potato will pull the salt out of just about anything, but nothing else.
As with curry or pepper, this is not a "potato remedy". To understand curry, you first have to know that curry, by definition, is not a spice, rather a mixture of spices that make curry. The true Indian curry is much spicier in "heat" than curry found in your local grocery store. Americans, as a whole couldn't palate the true curry.
Now, if your curry dish is as Chicken Curry, or Shrimp Curry, then this would mean that your main content is a sauce, usually a cream sauce made with milk, Half & Half or heavy cream. In this case, add additional cream and reduce it until you obtain the consistency you desire. Thickening can also be achieved with cornstarch or a simple water/flour roux. This will effectively reduce the curry flavor. I have used a pinch or two of nutmeg as well to pull off the curry flavor when my hand got "curry heavy". It adds a great flavor and effectively reduces the over powering curry.
If your dish is not of a cream nature, then adding a cup of water, off of the heat source, is a good remedy. Here's how. Remove your pan off of the stove. Let it sit for a minute or two, and add a cup of tap water. Stir it in and let it sit for another minute. Then, next to the sink, tilt the pan to allow the water to collect in a pool. Using a large table spoon or ladle, pull the water off until you get most of it. (the oil or fat used will have most of the spices used in it and the water causes it to rise to the top). Return the pan to the head and reduce the mixture until the water evaporates. Only the Meat, or fish or what ever will have the flavor and you can reconstitute the sauce, as it were, to taste.
Wiki User
∙ 12y ago
Wiki User
∙ 13y agoYou can either add some sugar (which negates the effect of spicyness), or add a dairy product such as natural yoghurt, creme fraiche, or cream if you're really desperate (high fat content so not a particularly healthy option). Only add the dairy when the pan is off the heat and cooled slightly, otherwise it may curdle.
Wiki User
∙ 16y agoAdd natural yogurt when serving. Its alkaline blandness takes away the bitterness and heat from the spices.
Wiki User
∙ 12y agoEither add water to dilute the meal or enjoy the spice and have a glass of water on hand
Wiki User
∙ 12y agoThen I will add more water, vegetable and spice.
I also add more chickens too.
Too much oil is not good for health. It makes us fatty.
Wiki User
∙ 12y agoadd some coconut milk It works
Wiki User
∙ 11y agotry adding lemon
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How do you make rainbow curry rice on harvest moon ds cute?
Here are all of the recipes for curry Blue Curry Riceballs + Curry Powder + Blue Grass Green Curry Riceballs + Curry Powder + Green Grass Red Curry Riceballs + Curry Powder + Red Grass Yellow Curry Riceballs + Curry Powder + Yellow Grass Orange Curry Riceballs + Curry Powder + Orange Grass Purple Curry Riceballs + Curry Powder + Purple Grass Indigo Curry Riceballs + Curry Powder + Indigo Grass Black Curry Riceballs + Curry Powder + Black Grass White Curry Riceballs + Curry Powder + White Grass Rainbow Curry Blue Curry + Green Curry + Red Curry + Yellow Curry + Orange Curry + Purple Curry + Indigo Curry + Curry Rice You put them all in the Cooking Pot
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