Kerala Rabbit Curry

1. 1
   prep · ~20 min

   Marinate the rabbit pieces.

   In a bowl, mix rabbit pieces with half the turmeric, half the red chili powder, half the coriander powder, a pinch of salt, and a splash of water. Massage well, cover, and set aside for 20 minutes.

2. 2
   temper · ~1 min

   Temper the whole spices in coconut oil.

   1.Heat coconut oil in a pressure cooker or heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them crackle (15-20 seconds).

   3.Add cinnamon stick, cardamom pods, and cloves. Sauté until fragrant (20 seconds).

   4.Add curry leaves and stir briefly until they sizzle (10 seconds).
3. 3
   saute · ~19 min

   Build the onion-tomato base.

   1.Add the sliced onions and a pinch of salt. Sauté until deep golden brown, stirring occasionally (10-12 minutes).

   2.Add crushed ginger and garlic. Sauté until the raw smell disappears (2 minutes).

   3.Add green chilies and chopped tomatoes. Cook until tomatoes soften and oil begins to separate (5-6 minutes).

   4.Lower the heat, add the remaining turmeric, red chili powder, coriander powder, garam masala, and black pepper. Sauté for 1 minute to bloom the spices.

   TIPDon't rush the onions — deep browning builds the gravy's body.
4. 4
   fry · ~7 min

   Sear the marinated rabbit.

   1.Add the marinated rabbit pieces to the pan with the onion-tomato masala.

   2.Sear on medium-high heat, turning the pieces, until the meat is lightly browned on all sides (5-7 minutes).

   3.Stir continuously to prevent the spices from burning.

   TIPA good sear locks in the juices and adds depth to the curry.
5. 5
   simmer · ~35 min

   Cook with thin coconut milk.

   1.Pour in the thin coconut milk and water. Add the remaining salt. Stir well to deglaze the pan.

   2.Bring the curry to a gentle boil, then lower the heat to a simmer.

   3.Cover and cook until the rabbit is fork-tender. In a pressure cooker, cook for 3-4 whistles; in a pan, simmer for 30-35 minutes.

   TIPPressure cooker saves time and yields incredibly tender meat.
6. 6
   simmer · ~7 min

   Finish with thick coconut milk.

   1.Once the rabbit is tender and the pressure has released (or the meat is fork-tender in the pan), uncover the pot.

   2.Gently stir in the thick coconut milk.

   3.Simmer on low heat for 5-7 minutes until the gravy thickens slightly. Do not let it boil after adding thick coconut milk.

   TIPNever boil after adding thick coconut milk — it will curdle. A gentle simmer keeps the gravy silky.
7. 7
   garnish

   Garnish and serve hot.

   Check the salt and adjust if needed. Sprinkle chopped coriander leaves over the curry. Serve hot with appam, puttu, pathiri, or steamed rice.

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