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The King of Oude's Curry

A butter-based curry with onions, gravy, curry powder, meat, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

The King of Oude's Curry

Ingredients

Directions

  1. Melt the butter in a stewpan.

  2. Add chopped onions and sauté until soft.

  3. Stir in the gravy and curry powder.

  4. Add the meat pieces and mix well.

  5. Cover and simmer gently for 2 hours.

  6. Before serving, squeeze in lemon juice to taste.

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. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Onion + meattop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

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

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Butter
Carries the curry spices and adds richness and a rounded flavour to the sauce.
Onions
Soften into the base and add sweetness and body to the sauce.
Gravy
Supplies savoury depth and liquid that turns the mixture into a sauce.
Curry powder
Provides the main spice aroma and warm flavour of the dish.
Meat
Becomes tender during gentle simmering and absorbs the sauce flavours.

The step that matters

Simmer gently with the lid on. A gentle simmer keeps the meat tender and prevents the sauce from reducing too fast or scorching on the base of the pan. Boiling hard toughens meat proteins and can make the sauce bitter.

Swap the lemon

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

  1. Coconutfits better
  2. Avocadofits about as well
  3. Lemonthe original
  4. Grapefits about as well

Fit is the average pairing score against butter, onion, veal, meat. 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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