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Curry of Baked Fish

A curry sauce served over leftover baked fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and fish are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curry of Baked Fish

Ingredients

Directions

Prepare

  1. Flake the leftover baked fish.

  2. Heat lard in a frying pan.

  3. Add minced onion and fry until brown.

Make the sauce

  1. Stir in hot water or broth, salt, and curry powder.

  2. If desired, strain the sauce and add ½ teaspoon wet flour.

  3. Add fish to the sauce and let it absorb the flavors.

Finish

  1. Place the dish on the back of the range for 15 minutes.

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. Onion + fishtop 19% of all pairs
    Smell alikelow
    Cooked together1,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Leftover baked fish
Forms the main body of the dish and absorbs the curry sauce.
Lard
Fat that carries curry powder flavor and coats the onion as it fries.
Minced onion
Browning in fat builds sweetness and savory depth in the sauce.
Curry powder
Supplies the spiced aroma and flavor that define the dish.
Hot water or broth
Liquid that becomes the sauce and carries the seasonings into the fish.

The step that matters

Fry the onion until brown. Frying the onion until brown caramelizes its sugars and softens its raw sharpness. Pale, undercooked onion leaves the sauce tasting harsh and flat, so the browning sets the dish's base flavor.

“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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