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Dopeeaza Curry

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 the base

  1. Melt the butter in a pan and add the sliced onion.

  2. Cook until browned, then remove the onion.

Cook the curry

  1. Add the fowl to the pan and fry until browned.

  2. Mix coriander seed, red pepper, chopped onions, and curds in a bowl.

  3. Add the mixture and sliced sour apple to the pan.

  4. Stir continuously, adding water if the curry becomes too dry.

  5. Cook until the apple is tender, then 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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Onion + coriandertop 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. Butter + oniontop 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
Provides the main protein, which browns during frying and becomes tender in the simmering curry.
Butter
Adds fat for frying the onion and fowl, carrying flavour and promoting browning.
Curds
Adds moisture and a tangy, creamy body to the sauce as it cooks.
Coriander seed
Contributes warm, citrusy aromatic flavour to the curry base.
Sour apple
Adds acidity and sweetness that softens as it cooks into the sauce.

The step that matters

Stir continuously and add water when dry. Curds can scorch and separate on the bottom of the pan if left unstirred over heat. Adding water as the curry thickens keeps the sauce loose and prevents burning.

Swap the apple

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

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

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