Rajasthani-style Marinated Rabbit Curry

Ingredients

In this Rajasthani adaptation, the Spanish Conejo escabechado is transformed into a flavorful rabbit curry. The original dish is marinated in a vinegar-based sauce, while the Rajasthani version incorporates yogurt and a blend of traditional Indian spices. The cooking technique and flavors are adjusted to suit the Rajasthani cuisine, resulting in a spicy and tangy curry that is perfect for those who enjoy bold and vibrant flavors. We alse have the original recipe for Conejo escabechado, so you can check it out.

• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 2 tablespoons vinegar 2 tablespoons vinegar
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons cumin seeds 2 teaspoons cumin seeds
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, vinegar, half of the chopped onions, minced garlic, grated ginger, turmeric powder, red chili powder, and salt. Mix well.
2. 2.
   Add the rabbit pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
4. 4.
   Add the remaining chopped onions and sauté until golden brown.
5. 5.
   Stir in the tomato puree and cook for a few minutes until the oil separates from the mixture.
6. 6.
   Add the marinated rabbit pieces along with the marinade. Mix well and cook for 5-7 minutes.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 45 minutes or until the rabbit is tender and cooked through.
8. 8.
   Sprinkle garam masala and coriander powder over the curry. Mix well and cook for an additional 5 minutes.
9. 9.
   Garnish with fresh cilantro and serve hot with roti or rice.

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before marinating. If rabbit is not available, you can substitute it with chicken or lamb.
• Yogurt — Use thick and creamy yogurt for the marinade to ensure a rich and flavorful curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• Allow the rabbit to marinate overnight for a more tender and flavorful result.
• Adjust the consistency of the curry by adding water if needed.
• Serve the curry with a side of pickles or chutney for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Rajasthani-style marinated rabbit curry hot with freshly made roti or steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the curry in a traditional Indian serving dish or a clay pot to enhance the authenticity of the dish. Sprinkle some additional garam masala and cilantro on top for an appealing visual touch.