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Basically this is a Madras chicken curry turned into a rabbit curry. I have not yet found a curry designed for rabbit in Indian cuisine, but I am betting it exists. So in that vein, if you don’t happen to have rabbits lying around your fridge, use chicken or any other white meat.
There is an ulterior motive at work here, too, however. I have a lot to learn about Indian food, and making curries is a good way to start that journey. This is one of my first forays into the subcontinent’s cooking (the other being a Goan crab curry), and while I like curry just fine, it is still a cuisine foreign to me.
As for this recipe, it’s fun — and since I used a store-bought curry paste, super easy. You can literally have this bad boy done in an hour.
Rabbit or Hare Curry
Ingredients
- 1/4 cup ghee, clarified butter, or vegetable oil
- 2 pounds hare or rabbit meat, cut off the bone and into chunks
- Salt
- 2 cups yellow or white onion, sliced root to tip
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- A 14-ounce can of tomato puree
- 1 cup plain yogurt, Greek style is best
- 2 cups water
- 2 bay leaves
- 1 heaping teaspoon turmeric
- 1/4 cup Madras curry paste, or 2 tablespoons Madras curry powder
- 1 tablespoon Garam Masala
- 1/4 cup chopped cilantro for garnish
Instructions
- Heat the clarified butter in a wide pot (like a sauce pot or high-sided frying pan with a lid) over medium-high heat. Pat the hare pieces dry with paper towels and brown them well. Salt the meat as it cooks. Remove to a bowl once browned.
- Add the onion and saute until it begins to brown at the edges, about 5 minutes. Add the ginger and garlic and cook another minute.
- Return the meat to the pot and add the tomato puree, water, bay leaves, turmeric and Madras curry paste. Stir in the yogurt and bring to a gentle simmer. Add salt to taste and simmer for 30 minutes.
- Finish by stirring in the Garam Masala and the cilantro. Serve over rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not too shabby. So I seared the rabbit (I used Hare) in a pressure cooker pot. After searing 3 lbs in separate portions, I put the rabbit back in the pressure cooking pot. I added 2 cups water and cooked in the pressure cooker for 15 minutes after pressurized. After that I proceeded with the recipe directions and used the remaining water from the pressure cooker as part of the recipes 2 cups it calls for. I definitely would make it again as the recipe calls. I also got some ideas now on another curry dish I love that I will make.
Made this for the first time tonight, really first time making any curry dish and it was wonderful. I used cottontail and pretty much followed the recipe. Will definitely be doing some more curry dishes in the future. Thanks for the inspiration to try something new.
Another amazing recipe love it!!!!!!!