Skip to main content
Main

Gravy Curry

A curry gravy made with sliced meat or fowl, onions, ghee, ground curry spices, and water or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Meat and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,364 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Gravy Curry

Ingredients

Directions

  1. Heat ghee in a stewpan over medium heat.

  2. Add sliced onions and cook until softened.

  3. Add the sliced meat and ground curry ingredients.

  4. Pour in some water or broth and mix well.

  5. Simmer gently until the meat is cooked through.

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. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

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

  2. Meat + gheetop 21% of all pairs
    Smell alikelow
    Cooked together406 recipes
  3. Ghee + oniontop 28% of all pairs
    Smell alikelow
    Cooked together1,310 recipes

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

What each ingredient does

Ghee
Carries the curry flavours and adds richness to the gravy.
Onions
Soften and sweeten as they cook, forming the base of the gravy.
Ground curry ingredients
Release their aromatic compounds in the hot fat, giving the gravy its flavour.
Meat or fowl
Provides the protein, cooking through gently in the simmering gravy.
Water or broth
Loosens the mixture into a gravy and carries flavour as it simmers.

The step that matters

Simmer gently until the meat is cooked through. Gentle simmering cooks the meat evenly and keeps it tender; a hard boil toughens proteins and can reduce the gravy too quickly and unevenly.

Swap the onion

How well each one fits the dish's main ingredients (meat, ghee):

  1. Potatofits better
  2. Onionthe original
  3. Tomatofits about as well
  4. Mustardfits about as well

Fit is the average pairing score against meat, ghee. 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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes