QuoteBut instead of just microwaving them, I defrost them in a microwave then cook/reheat them in my curry pan.
I add a little oil to the pan, add the curry, rinse out the container with a little water (don't want to waste any ) and add that to the pan also. Cook/heat it through on a med/hot heat for 2 to 3 mins, until hot and correct consistency (because of added water).  To me it is nicer than just microwaving them in the container.

Quote from: martinvic on November 15, 2011, 04:13 PM
I freeze some of my curries, if there is enough left for a portion.

But instead of just microwaving them, I defrost them in a microwave then cook/reheat them in my curry pan.
I add a little oil to the pan, add the curry, rinse out the container with a little water (don't want to waste any ) and add that to the pan also. Cook/heat it through on a med/hot heat for 2 to 3 mins, until hot and correct consistency (because of added water).

I tried this last night using remainders from the previous night's takeaway (I often order TA as my own efforts aren't really up to standard yet).  I was surprised how much extra water I had to add and by the time I'd simmered it all long enough to heat through fully there was no getting away from the fact that the dish was somewhat overcooked.  Maybe I should have tried a lower heat setting.

Ps. have found a new favourite TA that does an absolutely amazing vindaloo.  I would write it up but the forum only has sections for good / bad / indifferent restaurants, not takeaways.  I guess the theory is we all should cook our own when eating in