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Bipins Surti Fish Tikka

White fish fillets marinated in all fresh all natural surti masala aromatic curry

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Fish and tomato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 212 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Serves 4

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Fish + tomatotop 7% of all pairs
    Aroma overlapstrong
    Mentioned together212 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Tomato + coriandertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,966 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Sunflower + coriandertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together369 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Tomato + sunflowertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together404 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Fish + coriandertop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together61 recipes

    Shared aroma: 2-undecenal (sweet).

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

Flavor stand-ins for the coriander

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

  1. Corianderthe original
  2. Tarragonabout as good a flavor fit
  3. Cuminabout as good a flavor fit

Fit is the average pairing score against fish, tomato, sunflower. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).