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Directions for Making Curry

A curry made with rabbit or fowl, onions, garlic, coriander, butter, curry powder, water, and mashed potatoes served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Directions for Making Curry

Ingredients

Directions

Make the curry

  1. Melt butter in a pan.

  2. Fry onions, garlic, and coriander seeds until brown.

  3. Add rabbit or fowl pieces, curry powder, water, and salt.

  4. Stew gently until the meat is tender.

  5. Remove the meat.

  6. Mix mashed potatoes into the sauce.

  7. Pour the sauce over the meat.

Cook the rice and serve

  1. Boil the curry rice with 1 teaspoon of salt until soft.

  2. Strain the rice well.

  3. Serve the meat bordered with the rice.

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 + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + coriandertop 3% of all pairs
    Smell alikemoderate
    Cooked together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Garlic + potatotop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Rabbit or fowl
Provides the meat that becomes tender during slow stewing in the sauce.
Onions
Browning in the butter builds sweetness and savory depth into the sauce.
Butter
Fat that carries the curry flavor and helps fry the aromatics.
Curry powder
Supplies the main spice aroma and flavor of the sauce.
Boiled potatoes
Mashed into the sauce, they thicken it and add body.
Curry rice
Starch that soaks up the sauce and forms the bordering side dish.

The step that matters

Stew gently until the meat is tender. Rabbit is lean and dries out or toughens if boiled hard. A gentle simmer lets connective tissue break down slowly, keeping the meat moist and tender.

Swap the clove

How well each one fits the dish's main ingredients (rabbit, onion, garlic, coriander, butter, potato, rice):

  1. Thymefits better
  2. Cuminfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, onion, garlic, coriander, butter, potato, rice. 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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