Dry Curry Spareribs

Ingredients

600g spareribs, chopped into bite-sized sizes
200g potatoes, cut into wedges
½ cup oil

[(A)]

3 stalks curry leaves
4cm cinnamon stick
1 star anise
3 cloves
3 cardamoms, split open and use seeds only

[Ground spices (B)]

10 shallots
3 cloves garlic
6 dried chillies
3 red chillies
1 stalk lemon grass
5g fresh turmeric
2 slices galangal
4 candlenuts
2 tbsp meat curry powder

[(C)]

250ml thick coconut milk

[Seasoning]

¾-1 tsp salt or to taste
½ tsp sugar

Method

Steam spareribs for 25-30 minutes. Remove and put aside.

Boil potatoes in salted water for 10-15 minutes or until cooked through. Drain and put aside.

Heat oil and sauté ingredients (A) and (B) until fragrant. Add the steamed spareribs together with the steamed meat stock and pour in thick coconut milk to mix. Cook until meat is tender.

Stir in potatoes and continue to cook for 2-3 minutes. Adjust seasoning to taste. Dish out and serve.


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