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Sauce

Indian Sauce

A spicy sauce made with anchovy sauce, glaze, curry paste, cayenne pepper, tomato pulp, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Indian Sauce

Ingredients

Directions

Make the sauce

  1. In a small pot, combine stock, anchovy sauce, glaze, curry paste, and cayenne pepper.

  2. Boil for 5 minutes.

  3. Stir in the tomato pulp and bring to a boil again.

Serve

  1. Serve hot.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  4. Walnut + tomatotop 13% of all pairs
    Smell alikemoderate
    Cooked together498 recipes

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

  5. Sauce + tomatotop 15% of all pairs
    Smell alikelow
    Cooked together5,469 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

Curry paste
Provides the main spice flavor that defines the sauce.
Tomato pulp
Adds body, acidity and fresh tomato flavor to the sauce.
Glaze
Adds savory depth and body to the sauce.
Anchovy sauce
Adds salty, savory depth to the sauce.

Swap the walnut

How well each one fits the dish's main ingredients (anchovy, sauce, pepper, tomato):

  1. Beansfits better
  2. Chickpeafits better
  3. Black-eyed peafits about as well
  4. Walnutthe original

Fit is the average pairing score against anchovy, sauce, pepper, tomato. 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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