Sri Lankan Rabbit Curry

Rabbit curry Sri Lankan style made with spicy ingredients served with white rice and coconut.
Rabbit curry Sri Lankan style made with spicy ingredients served with white rice and coconut.

Yeah, Rabbit… What a comeback from our hiatus where we said goodbye to Grandpa and hello to his new Canadian grandson. Also, we move from coast to coast from Vancouver to our new home in Waterloo, ON. It’s still in Canada btw… The Canadian duck has been a staple for us but we thought of trying the best protein in the world which is wild rabbit.

Ingredients

  • A fresh wild rabbit cut into pieces

  • 10 green chillies
  • 2 red onions sliced
  • 2 inch piece of ginger minced
  • 10 cloves of garlic minced
  • 10 curry leaves
  • 2 inch piece of lemongrass bruised
  • 6 cloves
  • 6 cardomom pods
  • 2 sticks of cinnamon
  • 1tbspn chilly powder
  • 1 tbspn curry powder
  • 1 tespn black pepper
  • 1/2 tespn tumeric
  • 1 tespn cumin
  • 2 tbspn vinigar
  • 2 tbspn tamarind juice
  • Salt to taste

Method

  • Cut the rabbit into cubes
  • Marinade with salt, tamarind juice, vinigar, curry powder, chilly powder, black pepper and tumeric. Marinate for 30 minutes

  • Heat 4 tbspn of vegetable oil in a wok and fry the cardomom, cloves cinnamon and cumin
  • Fry for about one minute. Add onions and fry until translucent
  • Add the curry leaves, lemongrass and fry for 2 minutes
  • Add the minced ginger garlic and green chillies. Fry for another 3 minutes
  • Add the rabbit. Stir-fry for 10 minutes
  • Add 3/4 cups of water. Cover, simmer on medium heat for 45 minutes
  • Uncover and cook down the curry until reduced
  • Serve hot with white basmati rice and green salad

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