Sqwelchy Posted October 24, 2009 Report Share Posted October 24, 2009 Iv made this a few times and love it. Heres how i make it. I use 1 rabbit per person with all the meat taken off the bone and cut into strips or mouth sized pieces Curry paste: Turmeric,cumin,ground corriander,cinnimon,garlic (fresh),tomato puree,2 large chillis. Blend these in a food prosscer. Cover the meat with the paste (leave for a few hows if you like) Chuck it all in a hot pan,then add some diced or pureed onions with some fresh chopped tomatos (this is a jalfrazi curry) and a tin of plummed tomatos but not the juice or skins. Add some coconut milk then leave it to simmer while you cook the rice. Sorry theres no measurements i just bung it all together and do it to taste. Enjoy Quote Link to comment Share on other sites More sharing options...
pedro222 Posted November 4, 2009 Report Share Posted November 4, 2009 Will have to try that mate sounds great thanks for sharing :blink: Quote Link to comment Share on other sites More sharing options...
pedro222 Posted November 6, 2009 Report Share Posted November 6, 2009 (edited) I followed this recipe superb it was had it for my tea tonight even the kids loved it.(i added to much chillis though lol) thanks again Sqwelchy.Going to try this with a phesant the next time Edited November 6, 2009 by pedro222 Quote Link to comment Share on other sites More sharing options...
rusty50 Posted July 15, 2012 Report Share Posted July 15, 2012 Hi your rabbit curry sounds great i will have to get 8-10 rabbits for the first pheasant shoot as i promised the first midday pot is on me. It will also have hard boiled quail eggs in and potato to bulk it out and add a twist. Quote Link to comment Share on other sites More sharing options...
Mitchsan51 Posted July 20, 2012 Report Share Posted July 20, 2012 Iv made this a few times and love it. Heres how i make it. I use 1 rabbit per person with all the meat taken off the bone and cut into strips or mouth sized pieces Curry paste: Turmeric,cumin,ground corriander,cinnimon,garlic (fresh),tomato puree,2 large chillis. Blend these in a food prosscer. Cover the meat with the paste (leave for a few hows if you like) Chuck it all in a hot pan,then add some diced or pureed onions with some fresh chopped tomatos (this is a jalfrazi curry) and a tin of plummed tomatos but not the juice or skins. Add some coconut milk then leave it to simmer while you cook the rice. Sorry theres no measurements i just bung it all together and do it to taste. Enjoy How do you get the meat minus the bone? Quote Link to comment Share on other sites More sharing options...
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