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Curry

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Curry

Why it works: Lobster and turbot work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry octanal, which smells fat, soap. The science ↓

Curry

Ingredients

Directions

  1. Prepare the chosen meat or seafood by cleaning and cutting it into pieces.

  2. Cook the meat or seafood in a curry sauce until fully cooked.

  3. Serve hot with rice or bread.

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. Lobster + turbottop 5% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: octanal (fat, soap).

  2. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Lamb + muttontop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Turbot + oystertop 9% of all pairs
    Smell alikemoderate
    Cooked together92 recipes

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

  5. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

More curry recipes

Chicken 164Powder 102Sauce 75Lobster 47Indian 40Fish 37 See all 20 →

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