Skip to main content
Main

Dopeeaza Curry

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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

  1. Skin and disjoint the fowl.

  2. In a mortar, rub coriander seeds, red pepper, and 6 onions until smooth.

Brown and combine

  1. Melt butter in a pan and brown 1 sliced onion.

  2. Remove the onion and add the fowl; fry until brown.

  3. Mix curds with the onion and coriander mixture, then add to the pan.

Finish

  1. Slice in the sour apple and stir to prevent burning, adding water if the curry gets too dry.

  2. Cook until the apple is tender and 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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Coriander + oniontop 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. Onion + buttertop 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

Fowl
Forms the main body of the dish and becomes tender as it simmers in the sauce.
Onions
Brown to add sweetness and body, and break down to thicken the sauce.
Coriander seeds
Provide the warm, aromatic flavour that defines the curry.
Butter
Adds fat for frying and helps the onion and fowl brown well.
Curds
Add tang and creaminess to the sauce when mixed with the spice paste.
Sour apple
Adds acidity and fruitiness, and softens into the sauce as it cooks.

The step that matters

Stirring after the apple goes in. The sauce is thick and rich in sugars from the onions and apple, so it scorches easily on the base of the pan. Frequent stirring keeps it from burning, and a little water prevents it drying out before the apple softens.

Swap the apple

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

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

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

You might also like

Apple SoupApple Soup33 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes