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Curry Balls

Small balls made from bread crumbs, egg yolk, butter, and curry powder, boiled before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Curry Balls

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Curry Balls

Ingredients

Directions

Make the paste

  1. In a mortar, combine bread crumbs, hard-boiled egg yolk, and fresh butter.

  2. Season with curry powder and salt.

  3. Mix well to form a smooth paste.

Shape and boil

  1. Shape the mixture into small balls.

  2. Boil the balls for a couple of minutes before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread crumbs
Absorb moisture and give the paste its body so it can be shaped.
Hard-boiled egg yolk
Adds richness and fat, helping the paste turn smooth and hold together.
Fresh butter
Adds fat and richness, softening the paste and helping it bind.
Curry powder
Contributes the main aroma and spiced flavor.

The step that matters

Boil the balls for a couple of minutes. Boiling sets the outside of the balls so they hold their shape. Boiling too long or too vigorously can cause them to break apart, so keep the time short.

“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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