Question 1

What type of fish should I use for fish curry?

Accepted Answer

Fish with firm flesh such as salmon, cod, haddock, tilapia, or catfish are good choices for fish curry. You can use fresh or frozen fish.

Question 2

What are the key ingredients in fish curry?

Accepted Answer

The key ingredients in fish curry include fish, curry powder or paste, coconut milk, tomatoes, onions, garlic, ginger, and spices such as cumin, coriander, and turmeric.

Question 3

Do I need to marinate the fish before cooking it in the curry?

Accepted Answer

It is not necessary to marinate the fish, but you can if you like. Marinating the fish in a mixture of lemon juice, salt, and spices for 30 minutes to an hour can help to infuse flavor into the fish.

Question 4

Can I substitute the coconut milk with something else?

Accepted Answer

You can substitute coconut milk with heavy cream or yogurt if you prefer. However, the taste and consistency of the curry will be different.

Question 5

How can I make the curry thicker or thinner?

Accepted Answer

To make the curry thicker, you can add more coconut milk or simmer the curry for longer to reduce the liquid. To make it thinner, you can add water or broth.

Question 6

What is the best way to prevent the fish from falling apart in the curry?

Accepted Answer

To prevent the fish from falling apart, add it to the curry gently and do not stir it too much. Cook the curry over low to medium heat and avoid boiling it vigorously.

Question 7

How should I store the leftover fish curry?

Accepted Answer

Allow the curry to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Reheat the curry on the stove or in the microwave before serving.

Question 8

Can I add vegetables to the fish curry?

Accepted Answer

Yes, you can add vegetables such as potatoes, carrots, bell peppers, and green beans to the curry. Add them along with the onions and garlic and cook until they are tender.

Question 9

When does Fish Curry expire?

Accepted Answer

Fresh homemade fish curry should ideally be eaten within two days of preparation to ensure the best taste and safety, particularly because fish are quite sensitive to storage. If you do need to extend the shelf life, refrigeration is key here; stored in the refrigerator, fish curry can last for about 3-5 days when properly cooled. If you have a store-bought fish curry, refer to the 'use by' date as a guideline - but remember that once opened, it should also be consumed within 2- 3 days. For those who'd like to prepare meals ahead, a good way to store fish curry long term is to freeze it. Frozen fish curry can last up to 2-3 months. To defrost, let it thaw overnight in the fridge, or use the defrost setting of your microwave if you're in a hurry.

Question 10

How do you tell if Fish Curry is bad?

Accepted Answer

Spoiled fish curry is something you want to avoid, trust me! Check for these telltale signs: 1) Smell: Fish curry has a rich, aromatic smell. If your curry smells sour, 'fishy', or just generally off, it’s likely spoiled. 2) Colour and Texture: If the curry looks darker than usual or the texture looks curdled or clumpy, it's a sign to toss it. 3) Taste: If you're still unsure, take a tiny taste. If the flavor is sour or off, spit it out and say goodbye to your fish curry.

Question 11

Tips for storing Fish Curry to extend shelf life

Accepted Answer

• Always store fish curry in airtight containers. Not only will this keep your curry fresh longer, it will also prevent it from absorbing smells from other items in your fridge.

• Let your fish curry cool down before placing it in the fridge to prevent the growth of bacteria.

• If you're planning to freeze a portion, do so immediately after the dish has cooled down to maintain its fresh taste.

• Use clear containers for storage, so you can easily see what's in there and remind yourself about what needs to be eaten soon. And always label containers with the date it was stored.

• Serve Fish Curry using a clean utensil every time to evade cross contamination

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