A Warming Salmon Curry
And like that, the weather in New England seems to have turned the corner to fall, although I’m not quite sure it’ll stick. We might have more summer yet. Or so I’m telling myself. In the mean time, last night was the first night that I’ve been alone in a long time (I nervously sent Devon off to North Carolina for a conference). It was cool out and I was craving a bowl of something warm and deeply comforting. With the last of my wild Coho salmon I was sent by Copper River/Prince William Sound Marketing Association, I decided to make a simple curry for myself, inspired by a Nigel Slater recipe.
I don’t think that most people associate fish with curries, but warming spices go wonderfully with fish strong enough to stand up to them. Or, as Tamar Adler reminds us in An Everlasting Meal, they are perfect for strongly flavored fish (like bluefish), that you may have left a little bit too long in the fridge.