What can you do if you add too much curry to a dish?

Answer

Scrape it off with a knife.

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.

First answer by ID1153824179. Last edit by Takamo. Contributor trust: 105 [recommend contributor]. Question popularity: 42 [recommend question]