How to make Anjappar's Delicious Chettinad Rabbit curry - Rabbit fry Recipe

 

welcome, Anjappar restaurant chef tamilarasan, let’s see how to make chettinad

Rabbit curry (rabbit meat). Let’s see how to make it

 

INGREDIENTS:

cut the rabbit into smaller pieces - 1/2 kg

small onions - 1 piece

bid onion pieces - 1 piece

tomato pieces - 2 pieces

oil – 2 Tsp

ginger-garlic paste - 1 Tsp

Anise – 1 Tsp

Grated coconut – 1/4 cup

Pepper powder - 1/2 Tsp

cumin powder – 1/2 Tsp

garam masala - 1 Tsp

garlic cut pieces - 6 to7 pieces

coconut - Urid dal roasted - poppy masala - little bit,

cinnamon –   2 pieces

dry chilly – 2 to 3 pieces

clove – 3 pieces

cardamom – 3 no

coriander cut pieces - 1 Tsp

 curry leaves – 1 spring

 

Preparation time: 15 min

Cooking time: 30 min.

Serve: 3 to 4

                                      

chettinad Rabbit curry - final stage

 

COOKING COMMENTARY:

Ignite the stove. sufficient oil is added required for frying, add two pieces of cinnamon, clove, Cardamom, full pepper, anise, cumin, dry chilly fully or according to required amount of hotness. We can add curry leaf, crushed garlic. after the dish become red, we can do it either dry or like gravy.

 

chettinad Rabbit Curry - stage-1

Since we are making rabbit roast, let’s add onion little bit. Now let onion sauté to golden colour. Add little salt when onion under partial cooking. Onion will soon be cooked and onion got cooked now. add ginger-garlic masala little at this stage. Now it got sauté well. Let’s add two spoons of tomato pieces. sauté well. After sautéing well, add little water, masala will get mixed. We are sautéing it to brown colour. Now add little water again to get this mortar mixed well.

 

chettinad Rabbit Curry - stage-2

Now add turmeric powder and chilli powder. We are adding pepper too, put one or two and half spoon chilli powder. Add 1/4 spoon blowjob, grinded pepper-cumin masala, since it is rabbit fry, add special masala. Reason is, we will have masala mix in our special recipe itself. Now, add water until raw smell goes from masala and mix it well.

 

chettinad Rabbit Curry - stage-3

We can use it either as semi gravy or dry fry. When it comes mixed well, add rabbit pieces. Now let's add little water and maintain in medium flame and cook. Boiling now, and wait for 5 minutes. Let's add coconut masala, poppy, cashew paste, grinded masala all together. Generally, we must use the salt little by little out of total amount of salt required at different stages of cooking which will enhance the delicacy of food. Now we are adding little salt. Let's add oil little bit. We already put coconut masala and salt. Let’s cover it for 2 to 3 minutes.

 

chettinad Rabbit Curry - stage-4

This will be suitable for tiffin items as semi gravy, when you take this as semi gravy will impart full taste.  Now in this, let's add pepper-cumin powder, this dish shall be spicier, as we use pepper more. whatever we clean the rabbit pieces, a nice flavour can be obtained using pepper, ginger-garlic paste. It has now become semi dry; we can use it as much dry we want. Let's add ghee little. Another important thing is before finish add garlic little to get more flavour, If we see now, we may notice that we are getting nice flavour along with add little curry leaf a pinch instead of putting it fully will give better flavour.

 

chettinad Rabbit Curry - stage-5

Now it is ready. we can cut the rabbit pieces in any shape as we want and it will be along with bone. We can follow same method in cooker also but we have to keep it for 3 whistles. Keep the water in control, that’s important. adding more water will cause gravy watery and it will lose the taste.

 

chettinad Rabbit Curry - stage-6

Now Anjappar’s Hot and Delicious Rabbit curry roast is ready. now let’s serve. Definitely we will be eager to eat by having a look at it.

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