Rabbit Curry

Ingredients

• - 500g rabbit meat
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.
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. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
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. Add marinated rabbit: Add rabbit pieces. Toss and fry on high heat 8-10 minutes until sealed.
8. Add water and pressure cook: Add 1.5 cups water. Pressure cook for 5-6 whistles until rabbit is completely tender.
9. Thicken: Open cooker and cook uncovered 5 minutes to thicken. Add 1 tsp garam masala.
10. Serve: Adjust salt. Rabbit curry tastes similar to country chicken. Serve with steamed rice or parotta.