11 Batch-Cooking Indian Meals for the Week

11. Goan Fish Curry

Fish curry adds a lighter seafood option to your weekly menu, but handle it differently than other batch items. Use firm white fish like cod, halibut, or pollock—about 1.5 pounds (600–700 g)—and simmer in a tangy coconut-tamarind sauce with mild spices. For the best texture, prepare the sauce in bulk and add fish just before final simmering when serving, or store fish and sauce separately for up to two days in the fridge. If you must freeze, freeze sauce only; thaw overnight and add fresh-cooked fish at mealtime. Reheat gently so the fish stays tender, and avoid boiling the sauce once the fish is added. For child-friendly versions, reduce green chilies and emphasize coconut for sweetness. Note allergen guidance: shellfish substitutes should be clearly labeled for those with seafood allergies. Pair with steamed rice and a crisp salad to balance the meal.