Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Rabbit Curry

Traditional 87. Rabbit Curry recipe

🧺 Ingredients

• 800g rabbit, cut into medium pieces
• 200ml thick coconut milk
• 200ml thin coconut milk
• 1 large onion, sliced
• 4 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 5 green chilies, slit
• 12-15 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 1 tsp fennel powder
• 4 tbsp coconut oil
• 1/2 cup water
• Salt to taste

👩‍🍳 How to make Rabbit Curry

1. Marinate rabbit (10 mins): Mix rabbit with 2 tbsp ginger-garlic paste, 1/2 tbsp Kashmiri chili powder, 1/4 tsp turmeric, and salt. Let sit for 10 minutes.
2. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
3. Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add remaining Kashmiri chili powder, coriander powder, turmeric, fennel powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Pressure cook (18 mins): Add 1/2 cup water and salt. Cover pressure cooker and cook on high heat for 1 whistle, then reduce to medium heat for 4 more whistles. Release pressure naturally.
6. Add coconut milk (6 mins, medium-low heat): Add thin coconut milk, bring to gentle simmer. Add green chilies and curry leaves. Simmer for 4-6 minutes.
7. Enrich (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should be creamy.

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