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Veal Country Captain

A veal curry with fat, chillies, turmeric, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turmeric and veal work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 560 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Veal Country Captain

Ingredients

Directions

Fry the spices

  1. Heat the fat in a frying pan.

  2. Add the chillies and turmeric, frying until light brown.

Cook the veal and serve

  1. Add the veal pieces and cook until tender.

  2. If needed, add water to help cook the veal.

  3. Serve the curry on a dish.

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. Turmeric + vealtop 19% of all pairs
    Smell alikelow
    Cooked together560 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Veal
Forms the main meat, which becomes tender when cooked gently in the spiced fat.
Fat
Carries the spices and conducts heat for frying the chillies, turmeric and veal.
Chillies
Add heat and sharp pungency to the spiced fat.
Turmeric
Gives the dish its yellow colour and a mild, earthy flavour.

The step that matters

Frying the chillies and turmeric until light brown. Ground spices bloom in hot fat, releasing their aroma, but they scorch quickly and turn bitter if the fat is too hot or they are left too long. Watch them closely and stop at light brown.

“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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