Simple Fish Curry

To store leftover Simple Fish Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, ensure the curry is heated thoroughly to an internal temperature of 165°F.

Yes, if you can't find Malabar tamarind (Kudampuli), you can substitute it with regular tamarind paste or juice. Use about 1 tablespoon of tamarind paste mixed with a little water to achieve a similar tangy flavor. Adjust to taste as needed.

For the best results in Simple Fish Curry, opt for firm white fish such as cod, tilapia, or snapper. These types hold up well during cooking and absorb the flavors of the spices beautifully. Avoid flaky fish like salmon, as they may break apart in the curry.

Yes, Simple Fish Curry is naturally gluten-free as it does not contain any gluten-containing ingredients. However, always check the labels of any packaged spices or condiments you use to ensure they are gluten-free.

Simple Fish Curry pairs wonderfully with steamed rice or coconut rice, which helps balance the spiciness of the dish. You can also serve it with naan or roti for a hearty meal. A side of sautéed vegetables or a fresh cucumber salad can add a refreshing touch.