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

FAQs

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

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.

As we have mentioned above, you get a total of 200.6 calories from one bowl of coconut fish curry. To burn these calories, you are required to do any of the following: 1-hour brisk walk. 40 minutes cycling.

The base of the curry, the sauce and pumpkin, can be cooked in advance up to step 5 of the recipe. At this point the mixture can be cooled and refrigerated for up to 5 days or frozen in airtight containers for up to 3 months.

We often have customers who buy our curry pastes ask us, “Do I have to use coconut milk?” The answer is “absolutely not“! There are other options, depending on one's concern about said milk.

I love curries and make them often, but am just not a fan of coconut milk despite it being a very common curry ingredient. I find the taste overpowering, and am also not a fan of how much saturated fat and calories a can of coconut milk adds.

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.

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

Refrigeration: The fish curry should have been promptly refrigerated after it was prepared and allowed to cool to room temperature within two hours. Refrigeration helps slow down bacterial growth. Storage Container: Store the fish curry in an airtight container to prevent contamination and moisture loss.

It can be a healthy option for those looking to lose weight. Fish curry is typically made with fresh ingredients like kokum, coconut, coriander, mint and spices, providing a nutritious and flavorful meal. In addition, fish is an excellent source of protein.

Is fish curry healthy or not? ›

Fish curry is a flavorful and nutritious dish that offers numerous health benefits when prepared with wholesome ingredients. This traditional dish, popular in many cuisines around the world, combines fish with an array of spices, herbs, and vegetables, creating a satisfying and nutrient-rich meal.

Oily fish – such as salmon, mackerel, anchovies, sardines and herring – contain all-important omega-3 essential fatty acid, which is important for heart and brain health as well as mood regulation.

Signs of Spoilage

Some common indicators include: Foul Odor: If the food emits an unpleasant or sour odor, it's likely spoiled and should be discarded. Mold Growth: Any visible mold on the food is a clear sign of spoilage. Discard the affected portion and check the rest for safety.

Fresh fish can last in the fridge for up to two days, while cooked fish can be refrigerated for up to four days. If the fresh fish smells fishy or sour, or has any discoloration around the edges, it's best to throw it out.

You can safely reheat seafood for up to 4 days after it has been cooked. Seafood dishes with garlic or onions can taste even better the second time around. The only challenge to reheating seafood is that it can dry out or get a fishy smell.

Use flour and cooking fat. Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry.

Coconut is a common ingredient in many curry recipes, but it is not essential. There are many alternative ingredients that can be used to add flavor and thickness to the curry sauce, such as tomatoes, yogurt, or heavy cream.

This is now my go to Chicken Curry recipe. I have made this with regular milk or Coconut milk and the coconut milk is now a must for me. It gives this a better texture and taste!

Almond milk can also be used instead of coconut milk in many recipes. It has a nutty flavor like coconut milk, so it is a great substitute, though the flavor will not be as pronounced. Compared to coconut milk, almond milk has fewer calories, fat, and carbohydrates.