Discovered that sherry pairs excellently with jalfrezi.....who'd have thunk it.
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Nah, if something is very spicy you want milk or something high in casein, which IIRC helps to emulsify the capsaicin oils. So, not any liquid will do for relief, water can even make it worse.
Sherry is probably very bad for spice relief, but the flavour went with the curry surprisingly well.
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I prefer the pasanda's & the kormas, but I branched out the other day and tried kashmiri. Since it was less spicy, I was able to consume it with a glass of coke zero.
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Sounds good. Personally I love spice, but most of the best curries I’ve ever had weren’t very hot. One of these days I’ll get into curries properly, and none of you will hear from me ever again. Deep end of the culinary pool.
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