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Curry Made Oe Dressed Meat

A curry made with meat, apple, onions, curry powder, flour, and stock, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curry Made Oe Dressed Meat

Ingredients

Directions

Make the sauce

  1. Melt the drippings in a stew-pan until they fizz.

  2. Fry the apple and onions in the drippings until tender.

  3. Remove the apple and onions, and rub them through a sieve.

  4. Mix the sieved mixture with curry powder, flour, and salt, moistened with a little stock or water.

  5. Add more stock to make up half a pint and pour into the stew-pan.

Simmer and serve

  1. When the sauce simmers, add the meat and simmer gently for 30 minutes.

  2. For an improvement, mix in cream or milk just before serving.

  3. Serve with a loosely piled border of rice around the dish.

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 + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  2. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  3. Apple + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  4. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Apple
Breaks down when fried and sieved, thickening the sauce and adding body and mild sweetness.
Onions
Softened and sieved into the sauce, adding body, sweetness and savoury depth.
Curry powder
Provides the spiced aroma and flavour that defines the dish.
Flour
Thickens the sauce as it simmers, giving it a smooth, coating consistency.
Drippings
Fat that carries the frying flavour of the apple and onions into the sauce.

The step that matters

Rubbing the apple and onions through a sieve. Sieving breaks the fried apple and onion into a fine pulp that thickens the sauce smoothly. Leftover lumps can stay in the sauce and make it grainy.

Swap the apple

How well each one fits the dish's main ingredients (meat, onion, flour, cream, rice):

  1. Avocadofits better
  2. Coconutfits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against meat, onion, flour, cream, 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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