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Kebobbed Currie

Skewered veal, fowl, pickled pork, and onions simmered in a curry sauce with turmeric and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Kebobbed Currie

Ingredients

Directions

Prepare

  1. Thread veal, fowl, pickled pork, and onion slices alternately onto small skewers.

  2. Pound the 2 onions, apple, garlic, and curry powder with some gravy.

  3. Press the mixture through a sieve.

  4. Fry the minced onion in butter until soft.

  5. Dust the meat with turmeric.

Cook the kebabs in curry sauce

  1. Fry the meat until browned.

  2. Add the strained mixture, bay leaves, salt, and pepper.

  3. Let it stew until the liquid is nearly gone.

  4. Squeeze in the lemon juice.

  5. Remove the bay leaves.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Turmeric + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,478 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Garlic + turmerictop 6% of all pairs
    Smell alikestrong
    Cooked together3,363 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + turmerictop 8% of all pairs
    Smell alikemoderate
    Cooked together6,913 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 or fowl
Provides the main meat, which browns and becomes tender as it stews.
Pickled pork
Adds salty, savoury fat that flavours the meat and sauce as it cooks.
Onions
Pounded onions thicken the sauce and add sweetness as they cook down.
Curry powder
Supplies the spiced aroma that defines the sauce.
Apple
Pounded into the sauce, it adds mild sweetness and body.
Garlic
Adds pungent aroma that mellows during the long stew.

The step that matters

Let it stew until the liquid is nearly gone. Reducing the liquid concentrates the pounded onion, apple and spice mixture into a thicker sauce that coats the meat. Stopping too early leaves a thin sauce; cooking too long can scorch the sugars and dry the meat.

Swap the apple

How well each one fits the dish's main ingredients (veal, pork, onion, garlic, butter, turmeric, pepper):

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

Fit is the average pairing score against veal, pork, onion, garlic, butter, turmeric, 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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