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Dry Curry

Dry curry of mutton slices fried with curry powder, salt, butter, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Dry Curry

Ingredients

Directions

Prepare

  1. Sprinkle the mutton slices with a mixture of curry powder and coarse sea salt.

Cook

  1. Melt the butter in a frying pan over medium heat.

  2. Fry the mutton until it is nicely browned.

Serve

  1. Serve the mutton piled high on a dish surrounded by a border of 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. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

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

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Mutton + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together1,019 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

Mutton slices
Main protein that browns in the pan and forms the body of the dish.
Curry powder
Provides the spiced flavour that coats the meat before frying.
Butter
Conducts heat in the pan and adds richness and browning to the meat.
Rice
Serves as a starchy base that is arranged around the mutton on the dish.

The step that matters

Fry the mutton until nicely browned. Browning comes from the Maillard reaction, which needs a dry surface and enough heat. Crowding the pan or leaving the meat wet makes it steam and turn grey instead of developing rich flavour.

“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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