Indian Leftovers

[tiggerai]

Why when you freeze the leftovers of an Indian takeaway, does it blow your head off next time you eat it? (because I'm only little, and I don't eat that much.... maybe you greedy pig guys don't have leftovers?)

Just had a Passanda and pilau which for a mild curry (was quite mild), wasn't particularly mild, and even the naan had bite (it was a keema one) I don't dare touch the bombay potato for fear of a nuclear fallout.

EDIT: I suppose it's because the spices have time to "come out" properly, when freshly cooked they're not as mixed in

[Moby-Dick]

they should be smoother , but not nessesarily hotter ?

counteract things by eating your leftover curry as an omlette filling.

[TiG]

Yep freezing curries without a shadow of doubt improves their flavour. I always make batches of curry and always freeze a batch as it is the simple case of the frozen batch always tastes better than the original on the night of making it.



TiG

[Tobeman]

tiggerai, you made me chuckle, well done nuclear fallout, bwahaha.

I tried making my own once and the lid on the spices fell off, didn't think they'd be that bad, I had no idea how much to put on, I'd never made them before! My Dad's stomach did not agree

[Clingy]

Some of the Indian/Eastern Meals I cook are so much better cold the next day. Cold Moglai Potatoes and Cold Bulgar Wheat with Chick Peas particularly.

[0iD]

It's like that with most spicy foods. Chilli is always best if cooked & left in the fridge for a day or two. Get a more even & rounded flavour.

[iMc]

I love using indian leftovers and chilli in toasties, bloody delicious.

[Woodchuck2000]

It's always worth cooking curries a couple of days in advance. It's the same argument as marinating meet - the flavours have more time to develop and penetrate the meat. I find that freezing isn't great for the texture of the meat - it tends to disintegrate slightly on re-heating. Freezing batches of onion gravy though is a good way of being able to make a very good curry very quickly.