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Veal, Curry of

A veal curry with onions, apple, curry powder, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal, Curry of

Ingredients

Directions

Brown the veal

  1. Cut the veal into pieces about 1 inch square.

  2. Fry the veal in hot butter until lightly browned.

  3. Remove the meat to a plate.

Make the curry sauce

  1. Add flour and curry powder to the pan.

  2. Add the chopped onions.

  3. Fry gently for 10 minutes.

  4. Stir in the stock, curry paste, sliced apple, and salt.

  5. Return the meat to the pan.

  6. Cook gently for 2 to 2.5 hours.

Cook the rice and serve

  1. Boil the rice.

  2. Drain the rice.

  3. Dry the rice well.

  4. Remove the meat to a hot dish.

  5. Season the sauce to taste.

  6. Add lemon juice.

  7. Strain over the meat.

  8. Serve the rice separately.

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

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

  2. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Apple + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  5. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the main meat, which becomes tender during long, gentle simmering.
Butter
Fat for frying the veal, promoting browning and adding richness to the dish.
All-purpose flour
Fried with the butter and curry powder, it thickens the sauce.
Curry powder
Frying it in fat releases its aromatic compounds, giving the sauce its spiced flavour.
Onions
Soften during gentle frying and add sweetness and body to the sauce.
Sour apple
Its acidity and pectin add tartness and help give the sauce body.

The step that matters

Cook gently for 2 to 2.5 hours. A gentle, low simmer lets the connective tissue in the veal break down slowly, making it tender. Boiling hard toughens the proteins and can leave the sauce uneven.

Swap the apple

How well each one fits the dish's main ingredients (veal, butter, flour, onion, lemon, rice):

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

Fit is the average pairing score against veal, butter, flour, onion, lemon, rice. 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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