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Curried Haddock

A haddock fillet simmered in beef stock with curry powder, optionally onion, and optionally fried in lard or oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Curried Haddock

Ingredients

Directions

Prepare

  1. Fillet the haddock and set aside.

  2. For extra flavor, fry the fillets in clean lard or oil for a few minutes before adding to the curry.

Make the curry

  1. Combine beef stock and water in a pot, then bring to a simmer.

  2. Stir in curry powder and mix well.

  3. If using, chop the onion and add it to the pot.

  4. Add the haddock fillets to the pot and cook for 1 hour.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Haddock + oniontop 23% of all pairs
    Smell alikelow
    Cooked together483 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Haddock + beeftop 28% of all pairs
    Smell alikelow
    Cooked together34 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Haddock fillets
Forms the main protein, flaking into tender pieces as it cooks in the sauce.
Beef stock
Provides the liquid base and savory depth for the curry sauce.
Curry powder
Supplies the spice blend that gives the curry its aroma and color.

The step that matters

Add the haddock fillets to the pot and cook for 1 hour. Fish is delicate and overcooking makes it dry and tough, so gentle simmering matters. An hour is long for fish, so the fillets may break down and lose their texture.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (haddock, beef):

  1. Potatofits better
  2. Onionthe original
  3. Tomatofits about as well
  4. Chivefits less well

Fit is the average pairing score against haddock, beef. 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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