Freezing Leftover Keralan Curry

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Nigella's Keralan Fish Curry (from Nigella Summer and on the Nigella website) has a sauce made from coconut milk and fish stock and this should freeze without any problem. If reduced fat coconut milk has been used then there is always a slight risk that the sauce could separate slightly when the dish thaws. 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. Thaw the frozen curry overnight in the fridge. Reheat the curry in a saucepan or wok over a medium heat until piping hot all the way through. It is best to do this carefully and watch until the curry just comes to the boil, then remove the pan from the heat or turn the heat to low until you serve the curry. If the curry boils hard it will toughen the fish. Also stir the curry carefully while it is reheating, to avoid breaking up the fish too much.