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Curry of Rabbit

A rabbit curry made with butter, onions, apples, curry powder, rice, coconut, and cream, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Rice and coconut match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,063 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Curry of Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Blanch the rabbit and cut it into neat pieces.

  2. Fry the rabbit pieces in butter until browned, then remove from the pan.

Make the curry base

  1. In the same pan, fry the sliced onions until soft.

  2. Add the chopped apples and cook until soft.

  3. Sprinkle in the curry powder and fry again.

  4. Add the ground rice, flour, salt, and sugar, and mix well.

  5. Pour in the stock and simmer for about 20 minutes.

  6. Rub the mixture through a wire sieve back into the pan.

Stew and serve

  1. Return the rabbit pieces to the pan and stew until tender, about 1 to 1.5 hours.

  2. Stir in the cream and lemon juice before serving with boiled 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. Rice + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,063 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Rabbit + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together252 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

Rabbit
Provides the main meat, which becomes tender through long, slow stewing.
Butter
Fat for frying that browns the rabbit and adds richness to the sauce.
Spanish onions
Soften and sweeten as they cook, forming the flavour base of the curry.
Apples
Break down when cooked, adding sweetness and mild acidity that balance the curry spices.
Ground rice
Starch that thickens the sauce as it simmers and is sieved in.
Cream
Adds richness and a smooth, mellow body to the finished sauce.

The step that matters

Rubbing the mixture through a wire sieve. Pressing the cooked onions, apples and starches through the sieve breaks them into a smooth purée that thickens the sauce evenly. Skipping or rushing this leaves lumps and a thin, grainy texture.

Swap the apple

How well each one fits the dish's main ingredients (rabbit, butter, onion, rice, coconut, sugar, cream):

  1. Mangofits better
  2. Vanillafits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against rabbit, butter, onion, rice, coconut, sugar, cream. 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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