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Carrots a LA Kurrachee

A carrot dish simmered in a curry-flavored gravy with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,477 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Carrots a LA Kurrachee

Ingredients

Directions

Prepare the carrots

  1. Boil the carrots in a small amount of water until almost done.

  2. Dry the carrots with a cloth.

Make the curry

  1. In a stewpan, melt the butter with a pinch of sugar.

  2. Add the carrots and sauté for a few minutes.

  3. Pour in the reserved boiling water.

  4. Add the brown stock, glaze, curry paste, grated cocoa-nut, sherry, and lemon juice.

  5. Simmer for 10 minutes, ensuring the carrots do not break.

  6. Thicken the gravy with browned flour.

  7. Glaze the carrots.

Serve

  1. Arrange the carrots alternately around a dish, filling the center with boiled rice.

  2. Pour the gravy over the dish.

  3. Serve immediately.

  4. Add hot chutney to the gravy for extra flavor (optional).

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. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  2. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

  3. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

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

  4. Cocoa + sherrytop 12% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Cocoa + ricetop 12% of all pairs
    Smell alikestrong
    Cooked together93 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Young carrots
Form the main body of the dish and absorb the flavour of the gravy.
Butter
Adds richness and carries flavour when melted and used to sauté the carrots.
Browned flour
Thickens the gravy so it clings to the carrots and rice.
Curry paste
Provides the spiced, aromatic flavour that defines the dish.
Brown stock
Forms the savoury liquid base of the gravy.
Boiled rice
Serves as the starchy base that fills the centre of the dish and soaks up gravy.

The step that matters

Simmer for 10 minutes, ensuring the carrots do not break.. Carrots soften and can fall apart under prolonged vigorous boiling. A gentle simmer keeps them intact while the gravy flavours them.

Swap the cocoa

How well each one fits the dish's main ingredients (carrot, butter, sugar, sherry, lemon, flour, rice):

  1. Almondfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Cocoathe original

Fit is the average pairing score against carrot, butter, sugar, sherry, lemon, flour, rice. 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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