The best ways to cool down a hot curry are: Citric acid. Lemons or limes are great for tempering the raw heat from a chilli in a sauce. Add a squeeze to taste into the dish at the end. Yogurt or cream. Added to the sauce the cool creaminess will counterbalance the spice from the chilli. Thick coconut milk or soy cream can also be used as alternatives. Serve with plain natural yogurt or Raita - which is a classic Indian side dish of natural yogurt, cucumber and mint.