In this article, we will answer the question “How long does curry last in the fridge?”, how to store and thaw curry, and how to make curry.
How long does curry last in the fridge?
The shelf-life of curry depends upon its ingredients or composition. The following table shows the estimated shelf-life of different types of curries.
|Types of curries||Refrigerator (40°F)||Freezer (0°F)||Room Temperature (68-72°F)|
|Butter chicken||2 days||2-3 months||1-hour|
|Chicken vindaloo||2-3 days||3-4 months||1-hour|
|Tikka masala||2-3 days||3-4 months||2 hours|
|Korma (meat/vegetable)||2 days||2-3 months||1-hour|
|Jalfrezi||2 days||2-3 months||2 hours|
|Saag||2 days||2-3 months||2 hours|
|Kadhi||2-3 days||3-4 months||2 hours|
How to store curry to extend its shelf-life?
Curry contains many perishable ingredients which require careful storage to avoid spoilage. The presence of butter and tomatoes is particularly the culprit behind the quick spoilage of most curries.
Start by avoiding the malpractice of keeping cooked curries at room temperature for more than 2 hours as it kickstarts the spoilage. However, it is better to err on the side of caution and not put your curry on the counter for more than an hour.
Whatever may be the type of your curry, you need to let it come to room temperature before packing it away and putting it in the fridge or freezer.
Choose a good-quality air-tight container for storing curry. Make sure it has a sound seal. Curry tastes the freshest if served within 30-40 minutes of its making. If you do not intend to serve it within this time frame, your best bet is to refrigerate your curry.
If you want to make the curry preparation easy and quick, keep the ingredients ready beforehand. For example, you can quickly whip up some fresh curry if you have marinated meat or make korma if you have crushed and caramelized onions in store.
Tips for maximizing the shelf-life of curry
- Remove the cilantro and other fresh herbs and ghee floating on top of the curry before storing. These ingredients hasten the spoilage.
- If you have not eaten your curry within 48 hours of refrigeration, put it in the freezer to keep it around for longer.
- Place the curry container near the back of the fridge or freezer where it is the coldest. Minimizing temperature fluctuations will enhance the shelf-life of the curry.
How to thaw frozen curry?
Ideally, you should thaw the curry in the fridge overnight. This ensures food safety and protects the quality of the food to the maximum. If you are strapped for time, you can opt for other hasty methods such as heating in the microwave, oven, or skillet.
In the microwave: If you choose to reheat your curry in the microwave, use a microwave-safe bowl or dish. Check the curry after regular intervals of power heating to avoid overheating.
In the oven: We do not recommend this method as it tends to dry out the curry. Consider it only if it is the only option. Cover the curry with a piece of foil and reheat in the oven for 10-15 minutes at 350°F.
In the skillet: This is the easiest method of reheating your curry. Wet the skillet with a splash of water or add 2-3 tbsp of water into the curry before reheating. If the curry is rock solid, cover the skillet with a lid until the curry melts.
How to tell if the curry has gone bad?
You can easily tell when the curry is bad. Some of the telltale signs of spoiled curry are as follows.
Bubbles or foam: If the curry does not contain baking powder or baking soda, foaming on the surface or sides of the curry is a sign that the curry is done for.
Mold: Mold appears in the form of colored fuzzy spots or patches on the surface. Discard the moldy curry right away.
Off-smell: Discard the curry if it develops a sour odor.
Off-taste: Taste-check the curry and see if it tastes unpleasant. If it has a bitter or sour taste, throw it out.
How to make egg curry?
- 2 medium eggs
- 1 tsp olive oil
- 1/2 medium onion, sliced (around 70 g)
- 1 clove garlic, crushed
- 1 tsp ginger paste
- 1/4 tsp turmeric
- 1/4 tsp chili powder
- 1/4 tsp garam masala
- 1/4 tsp cumin
- few sprigs coriander, chopped
- 200g / 7oz tinned chopped tomatoes
- 50g / 20oz frozen green beans
- Boil the eggs and place them in cold water.
- Generously grease a skillet and heat the onions until soft. Then stir in garlic, ginger, turmeric, chili powder, garam masala, and cumin to make masala.
- Blend the cooked masala until smooth. Return to the pan and stir in the tomatoes. Cook the green beans in the gravy for about 5 minutes.
- Add peeled and halved eggs into the curry.
- Serve warm and enjoy.
In this article, we answered the question “How long does curry last in the fridge?”, how to store and thaw curry, and how to make curry.