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Curry of Fish

A curry made with haddock, curry sauce, and served over well‑boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Haddock and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 200 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Curry of Fish

Ingredients

Directions

Make the sauce

  1. Simmer the curry sauce for 30 minutes, then strain it and return it to a rinsed saucepan.

Cook the fish and serve

  1. Cut the fish into pieces and add it to the sauce.

  2. Cook gently for about 10 minutes.

  3. Serve with the well-boiled rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Haddock + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together200 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + ricetop 26% of all pairs
    Smell alikelow
    Cooked together93 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddock
Forms the main protein, which firms and flakes as it cooks gently in the sauce.
Curry sauce
Carries the flavour and supplies the liquid that cooks the fish.
Rice
Provides a neutral starch that soaks up the sauce and balances the spice.

The step that matters

Cook gently for about 10 minutes. Fish proteins toughen and dry out when boiled hard. A gentle simmer lets the haddock cook through and stay tender and flaky.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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