Traditional curry recipes typically require a variety of seasonings and spices. Nowadays, we can buy ready-made curry roux at major supermarkets and department stores, saving a lot of preparation time. However, if you can’t use the curry roux immediately after opening it, how should you store it properly? What is its shelf life?

Storing Curry roux and its shelf life

Unopened curry roux can be stored directly in a cool, dark place at room temperature, away from direct sunlight. The shelf life of unopened curry roux is the expiration date indicated on the packaging.

After opening, refrigerate the curry roux. Freezing is not recommended because freezing may prevent the roux from thickening during cooking.

Here are the steps for proper refrigeration:

Step 1: Place the unsealed curry roux and its original container in a sealed container, such as a food container or ziplock bag.

Step 2: If placing in a food container, close the lid and refrigerate directly. If placing in a ziplock bag, expel as much air as possible and seal the bag securely before refrigerating.

Shelf Life:

Once opened, refrigerate the curry cubes and use them within 3 months to prevent bacterial and mold growth. It is not recommended to consume after 3 months.

Turn off the heat before adding the curry cubes.

For curry cube cooking instructions, refer to the packaging. Most manufacturers clearly indicate the cooking method and ingredient amounts, ensuring the most delicious result.

If you want a smaller portion, you may need to reduce the amount of curry cubes and other ingredients. You can use the “ingredient ratio” to calculate the approximate amount. For example, if you want a half portion, reduce all ingredients by half.

To prepare curry cubes, roughly, first chop all ingredients other than the curry cubes and stir-fry until cooked through. Then, add an appropriate amount of water and bring to a boil. Turn off the heat temporarily and add the curry masala, stirring until dissolved. Then, reduce heat and simmer until thickened.

Curry masala contains flour, which gels and thickens when heated. Adding it to the masala without turning off the heat first will cause it to clump more easily.