The hot and spicy technique

This evening, I had a go at cooking my very first home-made Indian lamb curry. And it tasted great. Although I must say, there are lots of ingredients I have to remember.

I had my first taste of curry when I was about five or six years old. It was also the first time I had tasted anything hot and spicy. My mother would often cook Malaysian chicken curry, and she would usually make it really hot and spicy because of my father, who loved hot and spicy food, especially when it came to curry. So one day, I wanted to eat her curry. Oh my goodness did I scream when I first tasted it. It was extremely hot and spicy. But at the same time, it tasted delicious. That was when my mother taught me how to eat her hot and spicy curry. She would put a small bowl of boiled water on the dining table next to my plate of rice. She would then put a piece of chicken from the curry into the boiled water and leave it there for about 30 seconds before taking it out and putting it on my plate. She said that by putting the piece of chicken in the boiled water for a short while would take some of the strong hot and spiciness away, leaving it mild instead. This way, it would help me learn to get use to the mild hot and spiciness. It was a good technique. Thanks Mom!!!

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