Rabbit Curry with Eggs

Name: Rabbit Curry with Eggs
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 large ripe tomatoes, sliced; 4 oz (100 g) curd cheese; 3-4 tablespoons (3-4 X 15 ml spoon) plain yogurt; salt; ½ teaspoon (2.5 ml spoon) ground cardamom; 2 teaspoons (2 X 5 ml spoon) ground cinnamon; ¼-½ teaspoon (1.25-2.5 ml spoon) chilli powder; 4 large hard-boiled eggs, sliced thickly; ½ pint (300 ml) boiling water; 2-3 cloves garlic; 2 tablespoons (2 X 15 ml spoon) sunflower oil; 1 lb (450 g) boneless rabbit; 2 oz (50 g) desiccated coconut

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

Boneless Chinese rabbit is inexpensive and cooks well with spices and in curries. In this recipe for a mild curry the combination of coconut and curd cheese gives a rich creamy sauce with a tang of yogurt added at the end. Spiced Cauliflower is a good accompaniment.

Ingredients

2 oz (50 g) desiccated coconut
½ pint (300

Asia
China
Gluten-free

Method

Put the desiccated coconut into a bowl, pour over the boiling water and leave to soak for 10 minutes or more.

Peel and chop the garlic finely. Heat the oil in a pan and stir in the rabbit pieces, adding the spices, chilli powder and chopped garlic. Stir over a gentle heat for 2-3 minutes and then transfer to a casserole dish, adding the sliced eggs and tomatoes.

Strain the liqui