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Tender rabbit pieces simmered in a fragrant, spicy coconut milk gravy. This traditional Kerala delicacy, known as Muyal Curry, is rich with the flavors of black pepper, curry leaves, and aromatic spices, perfect with appam or rice.
For 4 servings
Marinate the Rabbit
Sauté Aromatics
Cook the Masala
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Tender rabbit pieces simmered in a fragrant, spicy coconut milk gravy. This traditional Kerala delicacy, known as Muyal Curry, is rich with the flavors of black pepper, curry leaves, and aromatic spices, perfect with appam or rice.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 667.07 calories per serving with 61.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Rabbit
Finish the Curry
Prepare the Tempering (Tadka)
Combine and Serve
This curry base works wonderfully with chicken (adjust cooking time to 3 whistles) or mutton (adjust cooking time to 6-7 whistles).
Replace rabbit with 500g of firm mushrooms or 400g of canned green jackfruit. Sauté them with the masala before adding coconut milk and simmer until cooked, skipping the pressure cooking step.
For a richer, thicker gravy, add a paste of 10-12 soaked and ground cashews along with the thick coconut milk in the final step.
Rabbit meat is a high-quality lean protein, which is essential for muscle repair, growth, and overall body function. It's also lower in fat and cholesterol than many other popular meats.
The curry is loaded with spices like turmeric (containing curcumin), ginger, and black pepper, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Coconut oil and coconut milk are sources of Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to long-chain fatty acids.
Yes, it can be part of a healthy diet. Rabbit meat is a very lean source of protein, low in fat and cholesterol compared to other meats. The use of spices like turmeric and black pepper offers anti-inflammatory benefits. However, it is rich due to coconut milk, so moderation is key.
One serving of this Kerala Rabbit Curry contains approximately 450-550 calories. The exact count can vary based on the fat content of the rabbit and the coconut milk used.
Absolutely! This recipe is very versatile. For chicken, reduce the pressure cooking time to about 3 whistles. For mutton, you will need to increase it to 6-7 whistles to ensure the meat is tender.
Thick coconut milk is the first extract from grated coconut with little to no water, making it rich and creamy. Thin coconut milk is the second or third extract, made by adding water to the already-squeezed coconut pulp, resulting in a more watery consistency. Thin milk is used for cooking the meat, while thick milk is used for finishing the gravy.
Coconut milk, especially the thick first extract, can curdle or 'split' if boiled at a high temperature. It should only be added at the end of the cooking process over very low heat and simmered gently for just a few minutes.
Rabbit meat can be found at specialty butcher shops, some farmers' markets, or in the frozen section of larger, well-stocked supermarkets. It's less common than chicken but is available if you look for it.