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Succotash, Curried

A curried succotash made with canned succotash, apple or tomato pulp, onion, curry paste, curry powder, cornflour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Apple and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,104 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Succotash, Curried

Ingredients

Directions

  1. Turn the succotash into a saucepan.

  2. Add the apple, onions, and curry paste mixed with milk, stock, or water to form a paste.

  3. Stir in the cornflour and bring to a boil.

  4. Simmer until the flavors are well blended.

  5. Season and add a little vinegar or lemon juice.

  6. Serve with or without rice.

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. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Apple + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,884 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Apple + oniontop 19% of all pairs
    Smell alikemoderate
    Cooked together3,206 recipes

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

  5. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Cornflour
Thickens the sauce as it heats, giving it body.
Curry paste
Provides the main curry flavour and aroma throughout the dish.
Succotash
Forms the bulk of the dish, adding substance and texture.
Cooked apple or tomato pulp
Adds sweetness or acidity and moisture to the sauce.
Cooked onion
Adds savoury depth and moisture to the sauce.

The step that matters

Stir in the cornflour and bring to a boil. Cornflour only thickens fully when the mixture reaches a boil, because its starch granules swell and set with heat. Stirring it in evenly first prevents lumps, and the sauce must be kept moving as it heats so the starch does not clump or scorch on the base of the pan.

Swap the onion

How well each one fits the dish's main ingredients (apple, milk, vinegar):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against apple, milk, vinegar. 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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