Does curry freeze well?

Curries also freeze beautifully . You can make them in a large batch, either in a saucepan on the stove or in a slow cooker. You can bulk them out with potatoes and other vegetables to make them more economical. Once cooked, you can freeze them in bulk or individual portions with rice.

Can I freeze Japanese curry?

Japanese curry is ideal for freezing . I often cook up a big batch of leftovers and keep them in the refrigerator for a few days or in the freezer for up to a month. Oh, one more thing! Starches like potatoes and sweet potatoes will change their texture after freezing, so remove them if you plan to freeze the curry.

How long does curry last in the fridge?

Curries, whether vegetarian or non-vegetarian, often contain a mix of vegetables, meats, and spices. It is possible to store curries in the refrigerator for 3-4 days when they are properly packaged in an airtight container.

How long can I freeze curry with cream in it?

Our answer Sometimes the sauce will re-amalgamate on heating, but if it doesn't it should still be fine to eat. The curry will also keep in the fridge for up to 3 days. Cool and chill the curry in a suitable container as quickly as possible and if you are freezing it then freeze for up to 3 months .

What is the difference between Japanese curry and Indian curry?

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more . Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

Is curry healthy for you?

One study found that people who eat more curry powder are less likely to have high blood pressure . Another study found that having curry powder in a meal improves circulation immediately after the meal. The turmeric commonly found in curry powder also helps lower cholesterol, which makes heart disease less likely.

Is Japanese curry healthy?

“Everything in excess is bad,” so you should consume Japanese curry in moderation because it is high in sodium and fat- which can make a person sick when taken too much. Nevertheless, consuming it often can provide you with several health benefits and a lot of strength. Japanese curry is a good source of protein .

Can you freeze curry once cooked?

Top Tips for Freezing Curry Wrap it up well - choose a freezer bag or plastic container with a lid to avoid freezer burn. Freezer bags are are a great option if you are short on space as you can freeze them flat which also means that they defrost much more quickly once removed from the freezer .

How do you freeze curry?

batch of the curry on a weekend, letting it cool to room temperature, and then freezing it in preportioned freezer trays or deli containers means you have the option of a warming, hearty curry, soup, or stew any time the craving hits.

Can I freeze a curry with coconut milk in it?

If coconut milk is used in a curry sauce then generally it should freeze without any major problems as the other ingredients will help to stabilise the milk a bit but there is always a risk it will split slightly when thawed - the risk increases if the coconut milk is a high proportion of sauce ingredients and also the ...

How do you freeze curry for later?

In the future, if you'd like to freeze while the food is still safe, and it is a saucy food like chicken curry, the tidiest way to freeze it is in quart ziptop freezer bags, one serving per bag, laid flat until it is frozen .

This Is The Most Amazing Fish Curry (easy recipe)

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If you are pressed for time and want a meal on the table in less than 20 minutes this is your recipe. So, take your skillet out, some naan bread, and some rice to accompany this great curry. Want to learn how you can make this amazing fish curry recipe? Let’s get started!

What You Need For This Recipe

If you want to make this fish curry recipe, put the following ingredients on your shopping list:

Cod Filet
Bell pepper
Onion
Garlic
Mushrooms
Carrot
Coconut oil
Coconut milk
Yellow curry paste

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make Fish Curry

Let me show you how fast you can make this fish curry recipe. Start with melting the coconut oil in a big skillet.
Slice all of your vegetables and sauté the bell pepper, carrot, onion, and minced garlic until soft and translucent.
Now it is time to add the mushrooms and stir them through the vegetable mix until they are also soft. Take your favorite curry paste.
In this recipe, I use yellow curry paste but green or red works fine as well.
Add the water and stir the vegetable mix. Then pour the coconut milk into the skillet and stir once more.
Cut the cod fillets into big chunks and add them to the curry in the skillet.
Cover the cod chunks with curry sauce and simmer for 15 minutes. If the curry sauce gets dry add more water.
Meanwhile, heat your oven and warm a tortilla, naan bread, or flatbread. Serve your fish curry immediately.

Easy-to-make Fish Curry Recipe

The best thing about this curry is the curry sauce. You just have to eat it with a tortilla, naan, roti, or flatbread. These breads are perfect for dipping the curry sauce.

Usually, we eat curry with Basmati rice but to be honest, when you have this sauce you do not anything more. This recipe is made with cod filets but you can easily use:

Panga filets
Tilapia fish
Hake
Whitefish
Monkfish
Gambas

If you make a fish curry you just have to use firm fish. That is why cod filets are perfect for a curry. Fish curry is an easy-to-make recipe. You can have it on the table in less than 25 minutes.

So, this recipe is ideal for busy weeknights when you are stressed for time. But also, if you just want to have a great dinner and do not want to be in the kitchen for a long time.

You can also make it ahead of time so that makes it even better. Store it in the fridge or freezer because usually, a curry sauce gets better when you make it a day in advance.

The spices in the curry take time to develop and will taste even better than when you eat it straight away.

Can I Make Curry Ahead Of Time?

Yes, curries are a perfect recipe to make ahead. They have a more intense flavor when you make them ahead and so they taste even better later.

Just store them properly and you can serve your favorite curry when you need it.

How To Store Fish Curry

If you make this curry ahead or you have leftovers you have several ways to store them. Let them cool before storing:

Refrigerator – if you plan on serving your fish curry within a day or 2 you can store it in the fridge. Put the curry in an airtight food container
Freezer – if you want to keep it longer the best way is to freeze the curry. Store it in a freezer-friendly food container or a resealable bag. You can store it for up to 3 months

How To Reheat Fish Curry

You have several ways to reheat your curry when you store it. If frozen let it thaw in the refrigerator overnight.

Cast-iron skillet – if you cooked the curry on the stove, you can reheat it using a skillet or e.g. a Dutch oven. Add the curry and let it gradually heat. This will keep the fish from falling apart. If the sauce is too thick add some water to the pan. Let the curry simmer until it is warmth through
Instant Pot – you can also use the Instant Pot to warm your curry. You have multiple options:
- Keep warm options – add the curry to the Instant Pot and select the keep warm option. Let the Instant Pot warm the curry. The internal temperature should at least be 165℉/74℃
- Pressure Cook – you can also pressure cook the leftover curry. Set the Instant Pot to low and let it pressure cook for 1 to 2 minutes. Quick release and you are ready to serve
- Sauté – the sauté option warms the Instant Pot faster compared to the keep warm option. You do not use the lid for this function. Select this option and add your curry. It will warm and you will see it simmer. Check the internal temperature is at least 165℉/74℃ before serving
Oven – you can also use the oven to reheat curry. Put the curry in a cast-iron Dutch oven and add water if needed. Preheat the oven to 375℉/190℃ before adding the pan. Heat until the internal temperature of the curry is 165℉/74℃
Air Fryer – if you have a small portion of curry, you can use an Air Fryer. Preheat the Air Fryer to 350℉/175℃ for 3 minutes. Put the curry in a cake pan and add water if needed. Heat for 4-5 minutes or until hot
Microwave – you can also use the microwave to reheat your curry. Put it in a microwave-safe dish and cover it with plastic wrap. Heat for 1-2 minutes, then stir and check if the curry is piping hot and has an internal temperature of 165℉ else extend for 1 minute and check again

Does Coconut Milk Thicken Curries?

When you make your curry, the sauce should be thick enough to be mopped up with a piece of naan bread or roti. If the sauce spreads on your plate it is too thin.

If you are serving curry with rice, it can absorb the sauce but ideally, you want a thicker sauce that sticks to your naan. To test the consistency of your sauce put a spoon in the sauce.

If the sauce coats the spoons and sticks, the sauce has the right consistency. You can simmer the sauce and let it reduce while cooking the curry with the lid off. Usually, this will thicken the sauce.

So, to make a curry with a thick sauce you can also add coconut milk. Coconut in curry has two benefits:

Thicken – when you add coconut milk helps to thicken the curry sauce. You can use coconut milk but you can also use coconut cream or a block of coconut and grate it. All of the coconuts will dissolve in the sauce and thicken it
Increase flavor – the second benefit to adding coconut milk is it adds flavor. When you have a real hot curry, it will help milden it down a bit but coconut gives your curry more depth of flavor

Serve Curry With

Curries are great to serve with side dishes so take a look at these to serve alongside them:

More Curry Recipes

If you love curry, I’m sure you will love these curry recipes as well:

Thai red chicken curry – another great chicken curry recipe. Serve with a soft flatbread
Green vegetable curry – a vegan curry green curry with lots of green vegetables. Eat it with a tortilla
Yellow chickpea curry – perfect with basmati rice or with scallion flatbread
Lentil mushroom curry – another great vegetable curry if you want a curry with a bite, try this lentil mushroom curry. Eat it with potato roti
Instant Pot chicken curry – This thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce tastes amazing

I hope you love this recipe as much as I do. Have fun with this fish curry recipe!

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Fish Curry

Mireille

Serves: 3 Prep Time: 5 minutes Cooking Time: 17 minutes

Want to learn how you can make a super fast fish curry? Done in less than 20 minutes and great to eat with flatbread, naan bread or tortilla.

Ingredients

250 gram cod filet
½ Bell pepper
1 onion chopped
2 garlic cloves minced
6 mushrooms
1 carrot grated
2 tablespoons coconut oil
200 ml Coconut milk
4 tablespoons yellow curry paste
1 cup water

Instructions

Melt the coconut oil in a skillet
Sauté the bell pepper, carrot, onion and minced garlic until soft and translucent
Add the mushrooms and stir until soft
Now add the curry paste and water
Then pour in the coconut milk
Cut the cod filets in big chunks and add to the curry sauce
Let it simmer for 15 minutes
Serve immediately