Sometime the curry of meat or vegetable (around half kg) becomes more spicy. To fix this problem, fry one tablespoon of ghee or cooking oil and add to the curry then transfer the curry to the pot in which the oil was fried. Boil the curry for one time and turnoff the stove. Extract the excessive oil. It will reduce the spice from your curry. Ubqari Magazine, January 2008 Page 5