Thanksgiving dinners are very special. This year, I wanted to try something different. Rabbit meat – It’s healthy, delicious and tastes like chicken meat. Here, in this recipe, rabbit meat is marinated with host of aromatic spices and flavoured with creamy coconut milk texture makes it a perfect dish to celebrate with your loved ones. This dish can be made as gravy or dry. Served best with bread, naan or hot steamed rice.

Tender and juicy Spiced Rabbit made from combination of aromatic spices and lusciously flavoured with creamy coconut milk.

Prep time : 15 mins, Cooking time : 20 mins, Cuisine : Indian,  Serves 6, Author : Gloria


1 kg rabbit meat (cut and cleaned)

1 large onion (peeled, cut in half and sliced)

1 tsp garlic (peeled and minced)

1 tsp ginger (peeled, minced/julienned)

few curry leaves

½ cup thick coconut milk (home-made or store bought)

1 lemon


salt to taste


To grind into a smooth paste

other half of onion

1/2” ginger

4 garlic flakes

3 green chillies/1 red chilly pepper



Whole spices :

2 ½ tbsp coriander seeds

5-6 whole red chillies

½ tsp turmeric powder

1 tsp fennel seeds

½ tbsp peppercorns

1 star anise seed

3 cloves

1” cassia cinnamon


Dry roast whole spices mentioned above on low heat until fragrant; transfer it into a bowl. Cut the onion in half. Use the first half to be grounded along with ginger, garlic and chilly to make a smooth paste in a blender.

Marinate half the grounded spice paste with meat, adding juice of 1 lemon. Keep aside for an hour.

Shallow fry the marinated meat on medium-high heat; transfer it to a plate and keep aside.

In the same wok/kadai, add oil (if required) and when it heats up add the other half of sliced onion, ginger and garlic. Saute till everything is golden brown in colour.

Now, add the remaining half of the grounded spice paste mixture. Saute nicely till the masala is cooked and oil releases at the edges.

Add the shallow fried meat with little water. Combine all together well. Simmer and cook till done; oil floating at the top, stirring occasionally. Do a taste-test and adjust salt if required.

Finally, add ¼ cup of thick extract of coconut milk and switch off heat. Dish up with hot steamed rice or breads or naan.

My observations/notes:

  • If using home-made coconut milk, replace water with 2nd extract of the coconut milk

  • Adjust water/2nd extract of coconut milk according to the texture of the meat

  • In my case, it did not take much time to cook meat, as the meat was very tender

  • Do not add water while grounding the onion-spice paste. Can add oil if required

  • Adjust chillies as per your taste buds

  • Can skip coconut milk and simply make it like a roast form

  • Can use 2 medium sized onions instead of 1 large onion

  • Can skip lemon and use teaspoon and a half of vinegar

  • Can replace rabbit meat with lamb or chicken




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