Fried Rabbit Masala

Yield: Serves 3-4

Recipe by Robyn MacLean


1 rabbit, cut into 8 serving pieces canola oil (for frying)


3 cups (720 mL) buttermilk

¼ cup kosher salt

2 Tbs sugar

1 ½ tsp garam masala

1 tsp ground coriander

1 tsp ground pepper

½ tsp ground ginger

½ tsp paprika

½ tsp cayenne pepper

Dry Coating:

1½ cups all-purpose flour

2 tsp ground coriander

2 tsp garam masala

2 tsp ground pepper

1 tsp turmeric

½ tsp kosher salt

½ tsp cayenne pepper


  1. To make the brine, mix the buttermilk with all the spices in a large bowl. Transfer to a large resealable plastic bag. Add the rabbit, ensuring all pieces are covered in brine, and refrigerate for at least 8 hours (the longer the better).
  2. Heat 1 inch of canola oil in a large high-sided skillet over medium-high heat until it reaches 350° F.
  3. In a bowl, whisk the flour with the remaining spices. Pour into a resealable plastic bag. Put a few pieces of rabbit at a time into the bag and shake to fully cover in flour.
  4. When the oil is hot, fry rabbit pieces for 9-11 minutes in smaller batches, making sure not to crowd the pan. Fry gently — you want a steady sizzle. Adjust the heat as required. Turn the rabbit pieces and fry for another 9-11 minutes.
  5. Remove rabbit from the oil and let them rest on a rack set over a paper towel to drain away any excess oil.
  6. Serve immediately. The spicy flavours pair well with a refreshing Indian yogurt (Raita).

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