AAIn general, freezing curry for storing can cause the taste to change slightly. When cooked curry or left over curry is frozen for storing, it takes some time before it is completely frozen. During that time the moisture in the curry becomes crystals of ice, which destroy starch in the curry sauce. This may cause the sauce to become crumbly and weakens the avor. Allowing the curry to be exposed to external air in storage, a “freezer burn” may occur, which may deteriorate the oil.What happens when cooked or left over curry is frozen for storing?QSometimes the surface of the curry roux looks yellow-green when the package is opened. This is a phenomenon called blooming or bloom and this happens when the pigment of tumeric melts into the oils and fats of the curry roux and emerges to the surface and then solidies, which looks yellow-greenish in color. People often mistake this for mold, but there is nothing to worry about.Blooming can be prevented by storing curry roux in a place that is not exposed to direct sun light and avoiding hot temperature.The surface of the curry roux is green. Is it still OK?QAWhy is the curry set aside over night more tasty?QCurryQA&Leaving cooked curry overnight allows taste to seep into ingredients, with aromas and avors of various ingredients and spices mixing and coming together. Leaving the cooked curry overnight and reheating brings out amino and nucleic acids in meats and sugar in carrots to add richness, which enhances the avor of the sauce. Potatoes break down and melt into the sauce and absorbs sour and salty tastes to make the taste of the sauce more mellow. (If potatoes break down too much the sauce becomes rough textured.) Leaving cooked curry in high temperature environment, such as during summer, mirco-organisms can increase and this can lead to rotting. Please make sure that you store cooked curry in a refrigerator in small quantities.21
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