Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Currie Pimento
Ingredients
Directions
Prepare and stew
Rub the fowl joints with curry powder and cayenne pepper.
Stew the fowl gently in the broth until very tender.
Add the whole rice to the pot with the fowl.
Finish and serve
Before serving, mix in lemon juice and salt.
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.
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Pepper + ricetop 12% of all pairsSmell alikemoderateCooked together8,379 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Rice + lemontop 12% of all pairsSmell alikemoderateCooked together4,366 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Veal + lemontop 17% of all pairsSmell alikelowCooked together4,580 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Pepper + vealtop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Provides the main meat, which becomes tender through slow, gentle stewing.
- Curry powder
- Supplies the spice and aroma that define the dish's flavour.
- Broth
- Serves as the cooking liquid that tenderises the fowl and carries flavour.
- Whole rice
- Absorbs the cooking liquid as it cooks, becoming tender and taking on flavour.
- Lemon juice
- Adds acidity that brightens the rich, spiced flavours.
The step that matters
Stew the fowl gently in the broth until very tender.. Gentle simmering breaks down the connective tissue in the fowl slowly, leaving the meat tender and juicy. Vigorous boiling tightens muscle fibres and toughens the meat, and it can also dry it out.
“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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