Skip to main content
Main

Rabbit Curry

A curry made with boiled rabbit pieces, onions, garlic, curry powder, butter or ghee, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Rabbit Curry

Ingredients

Directions

  1. Heat the butter or ghee in a pan.

  2. Fry the onions until browned.

  3. Add the garlic, salt, and curry powder; stir well.

  4. Add the cold boiled rabbit, cut into small pieces.

  5. Pour in the gravy and simmer slowly for 10 minutes.

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 + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  3. Rabbit + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together219 recipes

    Shared aroma: geraniol (rose, geranium).

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

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

  5. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rabbit
Provides the main protein; it is already cooked, so it only needs to heat through in the sauce.
Onions
Browning them builds sweetness and savoury depth into the base of the curry.
Butter or ghee
Carries the curry powder's fat-soluble aromas and gives the dish richness.
Curry powder
Supplies the main spice aroma and flavour of the dish.
Gravy
Adds liquid and body, so the sauce coats the rabbit as it simmers.

The step that matters

Simmering the rabbit in the gravy. The rabbit is already cooked, so a gentle simmer only warms it through. Boiling hard can toughen the meat and reduce the sauce too quickly, so keep the heat low and slow.

Swap the clove

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

  1. Thymefits better
  2. Capersfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, butter, onion, garlic. 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.

More rabbit curry recipes

Soup 13 See all 35 →

You might also like

Rabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes