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5 from 16 votes
By Hank Shaw
March 28, 2013 | Updated December 01, 2022
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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.
5 from 16 votes
Rabbit or Hare Curry
I made this with jackrabbit, which like most hares is a dark meat, but unless you are a hunter, hare can be tough to buy. My advice is to either go with rabbit, which is a white meat, or use a similar red meat, i.e., venison or lamb. More or less everything else is easily found in a decent supermarket, so this is not an especially challenging curry.
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Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Hank Shaw
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
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
Serve with rice or flatbreads. A hoppy beer would be your best accompaniment.
Nutrition
Calories: 501kcal | Carbohydrates: 13g | Protein: 52g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 122mg | Potassium: 966mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2396IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!
Categorized as:
Asian, Featured, Recipe, Wild Game
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