Name: A Dry Currie
Ingredients: meat (your choice); prawns; shrimps; boiled lobster flesh; liquid (as needed)

Why it works: Shrimp and lobster work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 403 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

A Dry Currie

Ingredients

Directions

Stew the meat slowly until it resembles a thick pulp.
Add any additional liquid if it becomes too dry.
Simmer the mixture very softly until the meat is cooked, about 45 minutes to 1 hour.
Heat the prawns, shrimps, or lobster flesh in the currie sauce before serving.

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.

Shrimp + lobstertop 9% of all pairs

Smell alikemoderate

Cooked together403 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Meat + shrimptop 10% of all pairs

Smell alikemoderate

Cooked together584 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Meat + lobstertop 14% of all pairs

Smell alikelow

Cooked together909 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).