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Rabbit curry with coconut and tamarind
Fruit and vegetables
2.5cm/1in piece fresh root
ginger
, finely grated
6
garlic
cloves, crushed
1 lemon, juice only
20 fresh
curry leaves
1 large
onion
, thinly sliced
1 tbsp
garlic
and ginger paste
1–4 green
chillies
, finely chopped
1 tsp ground
coriander
1
red onion
, thinly sliced
small handful
fresh coriander
, chopped
juice of ½
lemon
Tins, packets and jars
1–2 tbsp
ghee
2 x 400g tins
chopped tomatoes
1–2 tbsp
tamarind
concentrate
400ml tin full-fat
coconut milk
Cooking ingredients
2 tbsp
vegetable oil
1–2 tsp Kashmiri
chilli powder
2 tsp
garam masala
1 tsp ground
turmeric
sea salt and freshly ground
black pepper
1 tbsp black
mustard seeds
1
cinnamon
stick
1 tsp
cumin
seeds
2 tsp
fennel seeds
6 green
cardamom
pods
1 tsp ground
turmeric
2 tsp ground
garam masala
1 tsp ground
cumin
1–2 tsp Kashmiri
chilli powder
1 tsp
sugar
(optional)
sea salt
sea salt
Dairy, eggs and chilled
150g/5½oz plain
yoghurt
Meat, fish and poultry
1kg/2lb 4oz deboned
rabbit
, cut into bite-sized chunks
Other
cooked rice or
naan breads
, to serve
Back to recipe
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