How to Fix a Salty Curry: 3 Easy Kitchen Tricks

Ever ended up with a curry that’s a bit too salty? We have all been there. Maybe the saltshaker lid slipped, or you just got a little carried away. It’s a frustrating moment, but before you think about throwing that hard work away, take a breath; it’s actually a pretty easy fix.                                                                                                                                                   

Whether you're cooking a fresh fish curry or a big pot of dhal, whether you’re simmering a fresh fish curry or a big pot of dhal, you can usually balance things out with what you already have at home. 

Here are three simple ways to get the seasoning back under control.

1. Add a raw potato 

The potato method is popular for a reason: it pulls salt out of the dish instead of just covering it up. 

• Peel a raw potato and cut it into thick chunks. 
• Drop the pieces into the pot and let them simmer for 10 to 15 minutes. 
• As the potato cooks, the starch soaks up some of the extra salt. Scoop the chunks out before you serve. 

2. Balance it with acid  

Sometimes you don't need to remove salt at all. You just need something sharp to cut through it. 

• Squeeze fresh lemon or lime juice over the curry. 
• The acidity offsets the saltiness and lifts the other flavours, so the dish tastes brighter and less heavy.

3. Stir in something creamy 

This is the richest of the three options. 

• Add a splash of coconut milk, cream, curd, or yoghurt. 
• The fat and natural sugars in dairy (or coconut milk) soften the edge of the salt and leave you with a smoother, rounder sauce. 

A salty curry isn't a ruined curry 

Every cook goes heavy on the salt now and then, even the good ones. Now that you know these three fixes, one slip with the shaker won't cost you dinner. The tools to set it right are already in your kitchen. 

Happy cooking!