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Curry of 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

  1. Heat the lard in a frying pan.

  2. Add the minced onion and fry until brown.

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

  4. If desired, strain the sauce and add ½ teaspoon wet flour to reduce pungency.

  5. Add enough fish flakes to absorb the curry sauce.

  6. 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

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