Off-dry Riesling, Mosel
An off-dry wine is the perfect balance between sweet and dry, which is ideal for the complex flavors of this spicy white curry. The hint of sweetness calms the spice and highlights the fatty notes of the salmon, while the slight crisp and clean minerality works well with the challenging-to-pair shrimp paste.
Cut the salmon into bite-sized pieces and set aside. Peel onion, daikon radish, carrots, and sweet potato, and dice along with the pumpkin and lotus root into approx. 1-cm/0.5-in. cubes. Slice the shimeji and shiitake mushrooms. Mince the fresh cayenne peppers. Peel garlic and ginger, grate, and set aside.
In a large pot, heat the rapeseed oil, mustard seeds, and curry leaves over medium-high heat for approx. 15 secs. or until the seeds start popping. Add the onion, daikon radish, carrots, shimeji mushrooms, and turn the heat down to medium. Sauté, stirring every once in a while, until onions and radish are soft, approx. 5 min.
Stir in the cayenne peppers, garlic, ginger, shrimp paste, and fish sauce and cook for approx. 1 – 2 min. Then add the garam masala, coriander, cinnamon, cardamom, garlic powder, coconut flour, and almonds, adding sugar and salt to taste, mixing well to combine and cooking for approx. 1 min.
Pour in the water and milk. Bring to a boil and cook, uncovered, for approx. 20 min. over medium heat. Add sweet potato, pumpkin, lotus root, and shiitake mushrooms and cook for approx. 5 min., or until potato is slightly softened. Gently stir in the salmon, cooking for approx. 5 min., or until salmon is cooked through. Season with salt to taste. Serve with hot white rice and cilantro. Enjoy!