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Curry of Rabbit

A curry made with rabbit, onions, apple or gooseberries, stock, curry paste, curry powder, salt, ground rice, cream, lemon juice, served over 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 ↓

Curry of Rabbit

Ingredients

Directions

Brown the rabbit

  1. Fry the rabbit pieces in the same fat for about 10 minutes until evenly browned.

  2. Drain the rabbit pieces.

Make the sauce

  1. In a stewpan, combine fried onions, chopped apple (or gooseberries), and stock.

  2. In a bowl, mix curry paste, curry powder, salt, and ground rice with a little stock to form a smooth paste.

  3. Stir this into the sauce.

  4. Simmer the sauce until the onions are soft.

  5. Strain the sauce through a fine sieve.

  6. Return the sauce to the stewpan.

Finish and serve

  1. Add the rabbit pieces.

  2. Simmer gently for 2 hours.

  3. Stir in the cream.

  4. Taste and add lemon juice if needed.

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

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

  2. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Rabbit + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together409 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

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

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

What each ingredient does

Rabbit
Provides the meat, which becomes tender during the long gentle simmer.
Fried onions
Add body and sweetness as they soften into the sauce.
Sour apple
Adds acidity and fruitiness that balances the rich curry flavour.
Ground rice
Thickens the sauce so it becomes smooth and coats the meat.
Cream
Adds richness and softens the sharpness of the curry.

The step that matters

Simmer the sauce until the onions are soft. Cooking the onions fully softens them and releases their sweetness, so they blend smoothly when the sauce is strained and the curry tastes mellow rather than raw or gritty.

Swap the apple

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

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

Fit is the average pairing score against rabbit, onion, rice, cream, lemon. 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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