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Rabbit with Curry Paste

A rabbit dish cooked with curry paste, mango chutney, and coconut or almond milk, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 ↓

Rabbit with Curry Paste

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the curry

  1. Blend the curry paste with the rabbit until well coated.

  2. Heat the mixture thoroughly, then add salt, onion juice, mango chutney, and almond or coconut milk.

  3. Stir until the rabbit is coated and no liquid remains in the pan.

Serve

  1. Serve the rabbit in a hollowed-out dish of boiled rice.

  2. Garnish with mango chutney, cayenne, lemon juice, chillies, and sultanas.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mango + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together471 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Almond + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mango + ricetop 9% of all pairs
    Smell alikestrong
    Cooked together183 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rabbit
Provides the main protein, which becomes tender and absorbs the curry flavour as it heats.
Curry paste
Supplies the main spice flavour and coats the rabbit before cooking.
Mango chutney
Adds sweetness and fruity acidity that balance the heat of the curry.
Almond or coconut milk
Adds moisture and richness that help bind the sauce to the rabbit.

The step that matters

Stir until no liquid remains in the pan. Reducing the liquid concentrates the flavours and lets the sauce cling to the rabbit. If liquid is left behind, the dish turns watery and the curry flavour is diluted.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, mango, almond, rice, pepper, lemon):

  1. Spinachfits better
  2. Capsicumfits better
  3. Broccolifits better
  4. Onionthe original

Fit is the average pairing score against rabbit, mango, almond, rice, pepper, lemon. 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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