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Curried Dishes

A veal curry simmered with curry powder, flour, and milk, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Curried Dishes

Ingredients

Directions

Make the curry

  1. In a stewpan, melt the butter and add the veal pieces.

  2. Pour in enough water or broth to nearly cover the meat and let it stew for 20 minutes.

  3. In a bowl, mix the curry powder, salt, flour, and milk until smooth.

  4. Add this mixture to the veal and stir well.

  5. Let it cook for an additional 10 minutes.

Serve

  1. Meanwhile, cook the rice according to package instructions, adding salt to taste.

  2. Serve the curry over 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Veal
Provides the main protein, which becomes tender as it stews in liquid.
Curry powder
Supplies the spiced aroma and flavor that define the dish.
Flour
Thickens the sauce so it clings to the meat and rice.
Milk
Mellows the spices and adds creaminess to the sauce.
Butter
Adds fat and richness, and helps start the browning of the veal.
Rice
Serves as a neutral base that soaks up the sauce.

The step that matters

Adding the curry mixture to the veal. Flour mixed with milk must be smooth before it goes into the pot, or it can clump. Stirring well keeps the flour evenly dispersed so the sauce thickens without lumps.

“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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