Noticed a film forming on your leftover fish curry? Learn what causes this to happen as the curry cools and fats begin to separate.
1 Answer
The film on top of refrigerated fish curry is primarily due to the solidification of fats and oils present in the curry, along with the congealing of gelatin from the fish bones and skin.
Detailed Explanation:
When fish curry cools down and is refrigerated, several processes contribute to the formation of that noticeable film. Firstly, the fats and oils used in the curry, whether from the fish itself or added during cooking (like coconut oil or vegetable oil), solidify at lower temperatures. These solidified fats rise to the surface and create a layer. Secondly, fish bones and skin contain collagen, which breaks down into gelatin during cooking. As the curry cools, this gelatin also congeals, adding to the film's thickness and texture. The spices and other solids in the curry can also contribute to the film's appearance, as they may settle and become incorporated into the solidified layer. The type of fish used, the amount of oil, and the specific ingredients in the curry all influence the thickness and composition of the film.
Pro Tip:
To minimize the film, try skimming off excess oil from the curry's surface before refrigerating it. This reduces the amount of fat that can solidify and form the film.