Freezing Thai Seafood Curry

Our answer

Nigella's Thai Yellow Pumpkin And Seafood Curry is a fairly quick-cooking curry that contains pumpkin, salmon and prawns (shrimp). 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. Thaw the frozen curry in the fridge overnight before using and reheat the sauce gently in a saucepan until just boiling, before reducing the heat slightly and adding the fish, prawns and green vegetables. Make sure that when you cook the pumpkin initially, you do not let it get too soft as the pumpkin will continue to cook slightly as it cools and then will soften more on reheating. The pumpkin should still be firm and with a slight "bite".

We would prefer not to freeze the curry with the seafood included as the seafood will tend to cook too much on reheating and this will affect the texture. When reheating you need to make sure that the curry is reheated until piping hot and this can tend to make the prawns tough and the salmon too soft. If you have leftovers then you could reheat them as described above, but please bear in mind that the curry will not be as good as when the seafood is freshly cooked.