Rabbit curry with coconut and tamarind
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Tender grilled rabbit folded through a spiced coconut and tomato curry sauce. Finished with a sharp onion and coriander salad, this makes a rich centrepiece for sharing.
Ingredients
For the rabbit and marinade
- 2 tbsp vegetable oil
- 150g/5½oz plain yoghurt
- 2.5cm/1in piece fresh root ginger, finely grated
- 6 garlic cloves, crushed
- 1 lemon, juice only
- 1–2 tsp Kashmiri chilli powder
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1kg/2lb 4oz deboned rabbit, cut into bite-sized chunks
- sea salt and freshly ground black pepper
For the curry sauce
- 1–2 tbsp ghee
- 1 tbsp black mustard seeds
- 1 cinnamon stick
- 1 tsp cumin seeds
- 2 tsp fennel seeds
- 6 green cardamom pods
- 20 fresh curry leaves
- 1 large onion, thinly sliced
- 1 tbsp garlic and ginger paste
- 1–4 green chillies, finely chopped
- 1 tsp ground turmeric
- 2 tsp ground garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1–2 tsp Kashmiri chilli powder
- 2 x 400g tins chopped tomatoes
- 1–2 tbsp tamarind concentrate
- 400ml tin full-fat coconut milk
- 1 tsp sugar (optional)
- sea salt
- cooked rice or naan breads, to serve
For the onion salad
- 1 red onion, thinly sliced
- small handful fresh coriander, chopped
- juice of ½ lemon
- sea salt
Method
To marinate the rabbit, mix the vegetable oil, yoghurt, ginger, garlic, lemon juice, chilli powder, garam masala, turmeric and salt and pepper in a large bowl.
Add the rabbit pieces and coat well. Cover and chill for at least 30 minutes, or up to 24 hours.
To make the sauce, heat the ghee in a large saucepan over a medium heat. Add the mustard seeds and cook until they begin to pop.
Add the cinnamon stick, cumin seeds, fennel seeds, cardamom pods and curry leaves. Cook for 1 minute until fragrant.
Add the onion and cook for 8–10 minutes until softened and lightly golden.
Stir in the garlic and ginger paste and green chillies and cook for 2 minutes.
Add the ground spices and cook for 1 minute. Stir in the chopped tomatoes and tamarind concentrate. Simmer for 20 minutes.
Add the coconut milk and sugar (if using). Simmer gently for 15–20 minutes until thickened slightly. Season with salt. Remove the cinnamon stick and cardamom pods if preferred. Blend for a smoother sauce, if desired. Set aside while you cook the rabbit.
Preheat a barbecue or grill to medium. Thread the rabbit onto metal skewers.
Cook for 12–15 minutes, turning regularly, until cooked through. (The rabbit is cooked when the juices run clear and there is no pink remaining.)
Meanwhile make the onion salad. Mix the onion, coriander, lemon juice and a pinch of salt. Set aside for 10 minutes to soften slightly.
Slide the rabbit off the skewers and stir into the curry sauce. Simmer for 5 minutes or until the sauce is thoroughly reheated.
Serve the curry hot with rice or naan and the onion salad.
