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Dopeeaza Curry

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 the fowl

  1. Melt the butter in a pan.

  2. Add the sliced onion and cook until browned, then remove the onion.

  3. Add the skinned and disjointed fowl to the pan and fry until browned.

Make the curry

  1. Mix the ground coriander seed, red pepper, chopped onions, and curds together.

  2. Add the mixture to the pan with the fowl.

  3. Stir in the sliced sour apple and keep stirring to prevent burning.

  4. Add water if the curry becomes too dry.

  5. Cook until the apple is tender.

Serve

  1. 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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Onion + coriandertop 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. Butter + oniontop 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

Butter
Adds fat for frying and richness to the onions and fowl.
Fowl
Provides the main protein, which browns in the fat and becomes tender in the sauce.
Curds
Adds body and tang to the sauce as it cooks down with the spices.
Coriander seed
Contributes warm, citrusy aroma that flavours the curry.
Sour apple
Adds acidity and softens into the sauce, balancing the richness.

The step that matters

Keep stirring and add water as needed. Curds and ground spices can scorch on the base of the pan. Constant stirring spreads heat evenly, and a little water loosens the mixture if it dries out before the apple is tender.

Swap the apple

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

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

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