Chettinad-style Rabbit Curry

Ingredients

In this Chettinad adaptation, the traditional Italian Coniglio alla cacciatora is transformed into a spicy and aromatic curry by incorporating the unique flavors and spices of Chettinad cuisine. The original dish is typically prepared with tomatoes, onions, garlic, and herbs, while the Chettinad version adds a medley of spices such as black peppercorns, fennel seeds, cinnamon, cloves, and star anise. The use of yogurt as a marinade and the slow-cooking process further enhance the tenderness and flavor of the rabbit meat. We alse have the original recipe for Coniglio alla cacciatora, so you can check it out.

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon coriander seeds 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns 1 tablespoon black peppercorns
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 2 star anise 2 star anise
• 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
• 1 cup plain yogurt 1 cup plain yogurt
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a dry pan, roast the coriander seeds, cumin seeds, black peppercorns, and fennel seeds until fragrant. Grind them into a fine powder.
2. 2.
   In a large bowl, combine the yogurt, ground spice powder, turmeric powder, red chili powder, and salt. Mix well.
3. 3.
   Add the rabbit pieces to the marinade and coat them evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator for better flavor.
4. 4.
   Heat oil in a deep pan or kadai over medium heat. Add the cinnamon stick, cloves, and star anise. Sauté for a minute until fragrant.
5. 5.
   Add the chopped onions and cook until golden brown.
6. 6.
   Add the minced garlic and grated ginger. Sauté for another minute.
7. 7.
   Add the tomato puree and cook until the oil separates from the mixture.
8. 8.
   Add the marinated rabbit pieces along with the marinade. Mix well to coat the rabbit with the spice mixture.
9. 9.
   Cover the pan and cook on low heat for about 1 hour or until the rabbit is tender, stirring occasionally.
10. 10.
    Sprinkle garam masala over the curry and mix well. Cook for an additional 5 minutes.
11. 11.
    Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

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.
• Chettinad spices — Roasting the whole spices before grinding them enhances their flavor. Adjust the spice levels according to your preference.

Tips & Tricks

• For an extra kick of heat, add a few dried red chilies to the curry while cooking.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or coconut milk towards the end of cooking.
• Adjust the spice levels according to your taste preferences. Chettinad cuisine is known for its spiciness, so feel free to increase or decrease the amount of red chili powder accordingly.
• Marinating the rabbit overnight will result in a more flavorful and tender meat.
• Serve the curry with a side of raita (yogurt-based condiment) to balance the spiciness.

Serving advice

Serve the Chettinad-style Rabbit Curry hot with steamed rice or roti. Garnish with fresh coriander leaves for added freshness and flavor.

Presentation advice

Present the Chettinad-style Rabbit Curry in a traditional Indian serving dish or a clay pot to enhance the visual appeal. Accompany it with a side of raita and garnish with a sprinkle of freshly chopped coriander leaves.