Currie of Cod

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. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

2. Onion + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together68,474 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Onion + buttertop 15% of all pairs
   Smell alikemoderate
   Cooked together42,912 recipes

   Shared aroma: decanal (soap, orange peel).

5. Onion + flourtop 17% of all pairs
   Smell alikemoderate
   Cooked together32,460 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cod

Provides the main protein, which firms slightly when salted in advance and browns when fried.

Flour

Thickens the butter and cream into a white gravy that coats the fish.

Rich cream

Adds moisture and richness, softening the curry into a smooth sauce.

Butter

Adds fat and flavour to the gravy and helps the flour cook into a roux.

Curry powder

Supplies the spiced aroma that defines the dish.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, cream, pepper):

1. Spinachfits better
2. Leekfits better
3. Potatofits better
4. Onionthe original

Fit is the average pairing score against butter, flour, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.