Day 1: gourds and fishes

And we’re off! Launching with Day 1 of 365 Days of Nigella. You already find me questioning the challenge I’ve set myself, and the effort that is going to be required to pull this off with the commitment such a challenge deserves, but, my enthusiasm and excitement remain high - so let’s jump straight into today’s choice.

Nigella’s Thai Yellow Pumpkin and Seafood Curry

Now, I actually wanted to start with an anchovy-based dish as that is where this whole idea came from, and we’ll touch more on that in the next couple of days, but this one brought an equally new set of ingredients and flavour combos to the table.

I realise this is perhaps a shameful thing to admit, but I’ve never actually had pumpkin or squash in a curry before! They’ve never been my go-to ‘bulker’ for a curry or stew. I usually go for carrots, potatoes, parsnips and swede. I recall once having some kind of gourd in a stew, but it had a floury texture that I think put me off ever having the urge to do it myself. It’s perhaps worth pointing out now - I loathe floury textures!

Adapting to availability, I chose butternut squash instead of pumpkin as the majority of the pumpkins in the shops were giant, orange globes waiting to be etched with designs for All Hallows Eve. I love the tangerine hue of butternut squash flesh, always have, and they represent so aptly the colours of autumn - which happens also to be my favourite time of the year. I’m not all too keen on salmon, but I am very fond of hot-smoked salmon, so here I opted for some lightly smoked (cold) salmon fillets and as not to overpower too much, I subbed half of the salmon with chunks of cod loin. To me, a Thai curry needs green beans - they act like super-sponges and soak up all of those aromatic spices lurking in the coconut milk, much the same as the gourd does here. I questioned whether the smoked fish would be too overpowering, or if it would even ‘go’ with Thai flavours, but I think the marriage was perfect. The butternut squash was soft, moist and tender (and not floury).

This curry is a wonderful winter warmer, with it’s glorious amber complexion and subtle spice. As it was Halloween, I wanted to serve this with black rice, but it didn’t arrive in time. However, the wine had been free-flowing for most of the afternoon so we simply ladled, generously, into bowls and indulged.

Flavour musings

I don’t cook with fish anywhere near as much as I perhaps should. This marks step one of giving it a higher priority in a our meal choice! Perhaps I will venture toward unsmoked salmon in the future, and I am sure as we progress through this journey - many more chances to try it will be presented.

I’ve of course had butternut squash and pumpkin in soups, often creamed, but I think this was a good opportunity to reintroduce gourds into the kitchen. Watch this space.