heat it up and depending on how spicy add 1-3 peeled raw potatoes to the dish. after fully heating for about 45 minutes remove the potatoes and throw them away.

dice up some potatoes, they also help if you happen to burn or scorch your dish slightly it absorbs the burnt taste or spice

Chili paste in curry? …What the hell? Well anyhow, next time use less, and at the table SERVE ICED TEA! Sugary water helps subside the spicyness, water makes it worse. Plus, the carbon would kill a persons stomach if you added in the spicyness.

To me, there’s no such thing as too spicy, only too flavorful.

Add coconut milk, or water or potatoes, or tomatoes. It depends if u want it creamy or hearty or watery. But be proportional, a bit much of one thing can make it stick out, and u’d need to adjust even more, making more of the stuff than needed.

More vegetables and some yogurt stirred in at the end of cooking to finish should counter the too-spiciness.

Somebody once told me that adding some Coca-Cola and reheating the dish again works.
Sorry, no guarantee, because I have never tried it out myself. Food can not be too hot for me.

no add some natural yoghurt or make some cucumber raitha for the table – (just chop some ice cold cucumber and add to natural yog or greek yog) Dont worry

what do you do when a curry dish is TOO SPICY? how do you lessen the spice afterwards?

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