Caribbean Fish Curry Recipe {Gluten-Free, Dairy-Free} (2024)

FAQs

What can I use instead of coconut milk in curry? ›

Stir in the Thai red curry paste. When it's thoroughly mixed in, add in the oat milk. Simmer over medium heat or lower to maintain a soft simmer till the veggies are soft, but still have a firmness, about 5 minutes.

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 ...

The best way to reheat any type of seafood is in the oven at a low temperature. Ovens radiate a steady amount of heat that evenly reheats food. Your seafood will smell just as good as the first night since the slow reheating process does not breakdown fatty oils like the microwave does.

Fortunately, soy, almond, and oat milk are excellent substitutes since they are naturally dairy-free and have a similar consistency. So, you don't have to worry if your recipe calls for coconut milk. You can easily swap in another non-dairy milk for coconut milk at a one-to-one ratio.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Coconut milk or cream

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Try adding fresh milk or skimmed milk as substitute... It really works. I personally tried many other ingredients to replace the coconut milk while making Malaysian curry... Milk works the best for me.

Oat milk contains a good quantity of fatty acids, protein, minerals, vitamins, dietary fiber, and a variety of micronutrients and provides several health benefits, as it reduces blood sugar, lowers cholesterol, and prevents cancer (Jeske et al., 2018). Therefore, oats are a promising alternative to traditional milk.

Yes it's absolutely safe..in fact many south Indians especially from Nellore Andhra who eats 🐟 fish make the curry in the evening and next day morning they eat it ..in fact I have a special kadai steel broader one and I cook fish curry in that..and I keep it mostly overnight and we eat it next day heating it..

Can I reheat cooked fish curry? ›

You might have had a wonderful dinner with your favourite fish curry or soup and now you want to save the leftovers for the next day. But, can you reheat fish? No wonder you can. You can safely reheat your fish after it has been cooked.

Leftovers of the fish curry will keep in the fridge for up to 3 days. Transfer leftovers to the fridge as soon as possible and within 2 hours of cooking. Reheat in a saucepan over a low heat until piping hot. But please note that the fish will break up into smaller flakes on reheating.

Cooked meat, poultry, and fish curries can be stored in the refrigerator for 3-4 days. However, it is important to heat and cool the meat dishes properly before refrigerating them and make sure you store them in airtight containers.

Once the dish cools down, gelatinous collagen material forms a jelly-like substance around chunks of meat. Various flavour compounds get trapped in the jelly so when the dish is reheated, the gelatine melts to create a smooth mouth-feel.

The best plan is to put leftovers in the refrigerator right after your meal. Food that is sitting out for a party or picnic should be chilled after two hours at typical room temperature. If it's above 90 degrees Fahrenheit (32 degrees Celsius) or more, food should not sit out for more than one hour.

Tomato puree/ paste

Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.

Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.