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Fish Soup

A soup made with fish, vegetables, spices, and fried bori, simmered in water and seasoned with oil and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Cumin and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Fish Soup

Ingredients

Directions

Prepare

  1. Prepare the fish and fry in oil.

  2. Brown the vegetables in oil, except for the brinjals.

Make the soup

  1. Add water along with the pasted coriander, cumin, pepper, turmeric, chillies, and onions.

  2. Once boiling, add salt, brinjals, and the fried fish.

  3. Add fried bori if desired.

  4. When the vegetables are cooked, season the soup with boiling oil, cassia leaves, chillies, and panch-foron.

  5. Keep the soup thin.

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. Cumin + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Coriander + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Coriander + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Cumin + cassiatop 4% of all pairs
    Smell alikestrong
    Cooked together101 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Pepper + turmerictop 5% of all pairs
    Smell alikemoderate
    Cooked together4,478 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Fish
Forms the main body of the soup and provides its savoury flavour once fried.
Vegetables
Add bulk, natural sweetness and body to the soup as they soften and brown.
Brinjals
Soften in the simmering broth, adding a creamy texture and absorbing the spiced flavour.
Onions
Build savoury depth and sweetness as they cook down into the base.

Swap the onion

How well each one fits the dish's main ingredients (fish, coriander, cumin, pepper, turmeric, cassia, ghee):

  1. Capsicumfits better
  2. Tomatofits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against fish, coriander, cumin, pepper, turmeric, cassia, ghee. Candidates are from the same food group and used in at least 100 recipes.

“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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