So here it is, as promised, as I did it–my Dadi would be proud:
Salmon in thai curry squash soup
Make yourself some soup: take a big soup pot, add butter, heat it gently; when it’s melted add two medium onions, sliced. Sprinkle with sea salt. Chop two cloves of garlic into several chunks each. Saute until the onions are about halfway to translucent, plus or minus. Chop your butternut squash (you have one handy, right?) into large chunks and peel them. Put the chunks into the pot, add more salt and water to cover them. Cover the pot and bring to a boil. When the water is hot, add concentrated fish base if you have it. Otherwise check the salt levels. In fact, check them anyway. After it’s simmered long enough that the squash is soft, turn the heat off and stir in two cans of coconut milk and a substantial amount of red curry paste (YMMV, I put about two heaping tsp). At this point I raided the Indian spice cupboard: a healthy sprinkle of turmeric, not-insignificant amounts of red chili powder, a dash of mango powder, a dash of asafoetida, a very small number of cumin seeds. And salt to taste.
Insert stick blender and blend until smooth.
More simmering, gently.
Add the fish: Meanwhile, take about 1.8 lbs of salmon fillets with skin on. Slice them into portion-sized pieces. Sear them with salt in hot olive oil. Then drop them gently into the soup and simmer until they are just cooked.
Turn off the TV; take your time. Eat. Enjoy.