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Curry of Veal

A veal curry with curry powder, rice flour, apple, stock, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Curry of Veal

Ingredients

Directions

Prepare the veal

  1. Mix curry powder, rice flour, and salt in a bowl.

  2. Dip the veal pieces in melted butter or oil, then roll them in the spice mixture.

Cook and serve

  1. Fry the coated meat in butter until golden brown.

  2. Add the minced apple and fry it with the meat.

  3. Pour in the soup stock and simmer for 30 minutes.

  4. Squeeze the lemon juice over the dish.

  5. Mix.

  6. Serve.

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. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

Raw veal
Provides the main protein, which becomes tender during simmering in the stock.
Rice flour
Coats the meat and helps the surface brown while thickening the sauce slightly.
Sour apple
Adds tartness and a fruity sweetness that balances the curry spices.
Soup stock
Supplies the liquid for simmering, carrying flavour and keeping the meat moist.
Lemon juice
Adds acidity that brightens the flavours of the spices and apple.

The step that matters

Frying the coated meat until golden brown. Browning the flour-coated veal in butter or oil builds flavour through the Maillard reaction. Pale or crowded frying leaves the meat steamed and the flavour flat.

Swap the apple

How well each one fits the dish's main ingredients (veal, rice, flour, butter, lemon):

  1. Coconutfits better
  2. Raisinfits better
  3. Limefits better
  4. Applethe original

Fit is the average pairing score against veal, rice, flour, butter, lemon. 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.

More veal curry recipes

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