Dried Fish Curry Recipe

Dried fish: Soaked in water for 30 minutes to soften and remove excess salt.

Oil: Used for sautéing the aromatics.

Onion: Adds sweetness and depth to the curry.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a warm, spicy note to the dish.

Curry powder: The primary spice blend that gives the curry its distinctive flavor.

Coconut milk: Adds creaminess and a subtle sweetness to the curry.

Water: Used to adjust the consistency of the curry.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and sharpness.

When preparing dried fish for this curry, ensure it is soaked thoroughly to remove excess salt and to rehydrate it. This step is crucial as it helps in achieving a tender texture and balanced flavor in the final dish. Additionally, when sautéing the onions, garlic, and ginger, make sure they are cooked until the onions are translucent and the mixture is aromatic. This forms the flavor base for the curry, enhancing the overall taste.

• dried fish - Substitute with canned tuna: Canned tuna provides a similar texture and umami flavor, making it a convenient alternative.

• dried fish - Substitute with fresh fish fillets: Fresh fish fillets like cod or tilapia can be used for a fresher taste, though the texture will be different.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that complements the spices in the curry.

• oil - Substitute with coconut oil: Coconut oil enhances the coconut flavor in the dish and is a healthier fat option.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can add a subtle complexity to the curry.

• onion - Substitute with leeks: Leeks provide a similar texture and a slightly sweeter taste, which can balance the spices well.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and additional sweetness to the dish.

• ginger - Substitute with ground ginger: Ground ginger can be used, but it has a more concentrated flavor, so use sparingly.

• ginger - Substitute with galangal: Galangal provides a similar spicy and aromatic profile, though it is slightly more citrusy.

• curry powder - Substitute with garam masala: Garam masala offers a different but complementary spice blend that can add depth to the curry.

• curry powder - Substitute with homemade spice blend: A mix of turmeric, cumin, coriander, and chili powder can mimic the flavors of curry powder.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it lacks the richness of coconut milk.

• coconut milk - Substitute with heavy cream: Heavy cream provides a rich and creamy texture, though it will alter the flavor profile slightly.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the curry compared to plain water.

• water - Substitute with chicken broth: Chicken broth can add a savory depth to the curry, enhancing the overall flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor of the dish.

• salt - Substitute with fish sauce: Fish sauce provides a salty and umami flavor that complements the fish in the curry.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor profile, making the dish spicier.

• pepper - Substitute with paprika: Paprika offers a milder heat and a smoky flavor that can add complexity to the curry.

• Allow the dried fish curry to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled curry into airtight containers. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers work as well.
• For short-term storage, place the containers in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the curry. Divide it into portion-sized containers or use freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the containers or bags with the date of preparation. This helps you keep track of how long the curry has been stored.
• When ready to reheat, thaw frozen curry in the refrigerator overnight. This ensures even reheating and maintains the texture of the fish.
• Reheat the curry on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk if the curry appears too thick.
• Alternatively, you can reheat in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Avoid reheating multiple times, as this can degrade the quality and safety of the curry. Only reheat the portion you plan to consume.
• Serve the reheated curry hot, ideally with freshly cooked rice or flatbread.

• Stovetop Method:

  1. Place the leftover dried fish curry in a saucepan.
  2. Add a splash of water or coconut milk to maintain its creamy texture.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Once it reaches a simmer and is heated through, serve hot with rice.

• Microwave Method:

  1. Transfer the dried fish curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Ensure it is heated evenly and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the dried fish curry in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes, or until thoroughly heated.
  5. Stir halfway through to ensure even heating and serve hot.

• Steaming Method:

  1. Place the dried fish curry in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Steam over boiling water for about 10-15 minutes.
  4. Check to ensure it is heated through and serve immediately.

• Slow Cooker Method:

  1. Transfer the dried fish curry to the slow cooker.
  2. Add a little water or coconut milk if needed.
  3. Set to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve hot with rice.

• Pan: A large, deep pan is essential for cooking the curry evenly and allowing the flavors to meld together.

• Spatula: A spatula is useful for stirring the ingredients and ensuring they do not stick to the bottom of the pan.

• Knife: A sharp knife is needed for chopping the onion, mincing the garlic, and ginger.

• Cutting board: A cutting board provides a stable surface for chopping and mincing ingredients.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the oil and curry powder.

• Measuring cup: A measuring cup is used to measure the coconut milk and water.

• Mixing bowl: A mixing bowl is useful for soaking the dried fish in water.

• Tongs: Tongs can be handy for handling the soaked dried fish and placing them into the pan.

• Serving spoon: A serving spoon is ideal for serving the curry once it is ready.

• Rice cooker: If you are serving the curry with rice, a rice cooker will help you prepare the rice efficiently.

Prepare ingredients in advance: Chop the onion, mince the garlic and ginger ahead of time.

Use pre-made curry powder: Save time by using store-bought curry powder instead of making your own blend.

Soak fish overnight: Soak the dried fish overnight to cut down on prep time.

Batch cooking: Make a larger batch of curry and freeze portions for future meals.

Use a food processor: Speed up chopping by using a food processor for the onion, garlic, and ginger.

Pre-measure spices: Measure out the curry powder, salt, and pepper before you start cooking.