Vocal Voices

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.

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.

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

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.

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

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