Prawn Curry with Darkened Cinnamon
An˘duru kurun˘du saman˘ga issan kariy
This is truly one of my favorite vinegars. You immediately think of the sea when you taste it, and it’s so easy to make. This recipe uses wakame and kombu, which can be wildcrafted from the coastlines of California or pur- chased at Asian food stores. If you’re a seaweed forager, feel free to experiment with your local seaweed.
When silky salmon meets peppery spice, your taste buds are treated to the most aromatic— and pleasantly heated— flavors.
Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.