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Succotasli, Curried

A curried stew of succotasli with apple or tomato pulp, onions, curry paste, curry powder, cornflour, and optional milk.

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 ↓

Succotasli, Curried

Ingredients

Directions

Prepare

  1. Put the succotasli, apple or tomato pulp, onions, and curry paste into a saucepan.

  2. Fry the onions before adding them.

Make the curry

  1. Mix the curry powder with milk, stock, or water to form a paste.

  2. Add the cornflour to the paste.

  3. Stir the mixture until it boils.

  4. Simmer until the flavors are well blended.

  5. Season the dish.

  6. Add a little vinegar or lemon juice before serving.

  7. 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

Succotash (in the method)
Forms the bulk of the dish, supplying body and most of the substance of the curry.
Cornflour
Thickens the liquid into a smooth sauce as it heats and boils.
Onions
Add savoury sweetness and body to the sauce, especially when fried first.
Curry powder
Provides the main spiced flavour and aroma of the dish.
Apple or tomato pulp
Adds moisture, mild acidity and body to the sauce.

The step that matters

Mixing the curry powder into a paste before adding cornflour. Spices clump when dropped dry into liquid, and cornflour clumps when added to unmixed liquid. Blending the curry powder with liquid first gives an even flavour and a smooth, lump-free thickened sauce.

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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