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Tamarind

Tangy Tamarind Fish Curry

From Foodista · 12 ingredients
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Why it works: Fish and tamarind work together. They rank in the top 12% of all ingredient pairs, and 30 recipes mention both. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

The recipe

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Fish + tamarindtop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together30 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Ginger + coriandertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,504 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Tamarind + fenugreektop 2% of all pairs
    Aroma overlapstrong
    Mentioned together59 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Tamarind + gingertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together325 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Tamarind + coriandertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together271 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (fish, tamarind, coconut, fenugreek, ginger, coriander):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against fish, tamarind, coconut, fenugreek, ginger, coriander. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).