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Curry of Cold Boiled Cod-Fish

A curry made with cold boiled cod fish, onions, curry powder, and oil or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Fish and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,488 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Curry of Cold Boiled Cod-Fish

Ingredients

Directions

  1. Brown the cold boiled cod-fish in a pan with oil or butter.

  2. Add sliced onions and cook until soft.

  3. Sprinkle curry powder over the fish and onions, mixing well.

  4. Serve hot, optionally with sliced lemon on the side.

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. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Fish + oniontop 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

Cod-fish
Provides the main protein, which firms and flakes as it browns in the pan.
Onions
Soften and turn sweet as they cook, forming the savoury base of the dish.
Curry powder
Adds aroma and warm spice flavour, which blooms when mixed into the hot pan.

The step that matters

Sprinkle curry powder over the fish and onions, mixing well. Spices need some heat and fat to release their aroma, but scorch and turn bitter if left too long over high heat. Mixing evenly prevents clumps and burnt patches.

Swap the onion

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

  1. Potatofits better
  2. Leekfits about as well
  3. Onionthe original
  4. Asparagusfits about as well

Fit is the average pairing score against fish, butter. 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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