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Dopeeaza Curry

A fowl curry made with coriander, red pepper, onions, butter, curds, and sour apple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Coriander and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,949 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Dopeeaza Curry

Ingredients

Directions

Prepare

  1. Skin and disjoint the fowl.

  2. Grind coriander seeds and red pepper with 2 onions in a mortar until smooth.

  3. Slice the sour apple.

Brown the chicken

  1. Melt butter in a pan and brown 1 sliced onion.

  2. Remove the onion from the pan.

  3. Add the fowl to the pan and fry until brown.

Make the curry

  1. Mix curds with the ground onion and coriander.

  2. Add the mixture to the pan.

  3. Stir the mixture to prevent burning.

  4. Add water if needed.

  5. Cook until the apple is tender, adding the sliced apple to the pan.

  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. Coriander + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Coriander + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together8,219 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 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

Fowl
Provides the meat that is browned and then simmered until cooked through.
Curds
Add a tangy, creamy base that thickens and softens as it cooks.
Butter
Carries the frying and adds richness and browning to the onion and fowl.
Sour apple
Adds acidity and a fruity tartness that balances the rich spices.
Coriander seeds
Contribute a warm, citrusy aroma central to the curry's spice flavour.

The step that matters

Stir the mixture to prevent burning. Curds contain milk proteins that can scorch and stick to the bottom of the pan over direct heat. Stirring keeps the mixture moving and evenly heated, so it thickens smoothly without a burnt taste.

Swap the apple

How well each one fits the dish's main ingredients (coriander, pepper, onion, butter):

  1. Limefits better
  2. Avocadofits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against coriander, pepper, onion, butter. 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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