Rabbit Curry

Method

1. 1

   Prepare rabbit: Clean 750g rabbit — cut into medium pieces. Wash thoroughly. Soak in cold water with a pinch of turmeric for 20 minutes to remove any gamey smell.

2. 2

   Marinate: Drain and pat dry. Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste, 1 tsp garam masala and salt. Marinate 1 hour.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until deep golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add spice powders and coconut paste: Add 2 tsp coriander powder, 1 tsp red chilli powder. Fry 3 minutes. Add coconut paste and fry 5 minutes until oil separates.

7. 7

   Add marinated rabbit: Add rabbit pieces. Toss and fry on high heat 8-10 minutes until sealed.

8. 8

   Add water and pressure cook: Add 1.5 cups water. Pressure cook for 5-6 whistles until rabbit is completely tender.

9. 9

   Thicken: Open cooker and cook uncovered 5 minutes to thicken. Add 1 tsp garam masala.

10. 10

    Serve: Adjust salt. Rabbit curry tastes similar to country chicken. Serve with steamed rice or parotta.