|Tender moist pieces of pork coated in a delicious curry|
I was super pleased with this dish. It turned out way better than I expected. Also, I must say I am growing to love pork ribs like never before. I’ve used them mainly to make this before. However over Christmas last year I decided to bake them and they turned out super delish as well. I find them easy to eat and easy to cook.
So back to the recipe. I am an avid reader of Amy Beh’s column Cook’s Nook in The Star. If I happen to find good recipes from there I usually take out the newspaper cutting and keep it. This recipe was published almost a year ago and I JUST decided to try it.
What you get is tender pieces of yummy pork ribs coated in a spicy, yoghurt curry. The curry is not heavy nor that creamy. There is no coconut milk or cream in this recipe. This dry curry goes very well with bread or rice. Most heavenly are the moist pieces of pork ribs which almost fall off the bone in every bite.
Overall the cooking was pretty easy. My only tip would be to get all the ingredients ready and good to go and you will find the entire cooking process a breeze.
What you need:
800g pork ribs, cut into 5cm pieces (I left the ribs whole as I bought them)
4-5 tbsp cooking oil
|These are the pork ribs I used to make this dish. I do not cut them.|
150ml plain yoghurt
3 medium-sized onions
2 potatoes ( I omitted these)
200ml warm water
2 red chillies, halved and seeded (I used 3 and left the seeds in)
1 tsp chopped garlic
1 tbsp finely shredded ginger
Spices (B) mixed into a paste with a little water
2 tbsp coriander powder
2 tbsp chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 tbsp fennel powder ( I didn’t have fennel powder so I pounded 1 tsp fennel spice)
1 tsp cumin powder
1/8 tsp ground nutmeg ( I left this out)
1 star anise
3 cm cinnamon stick
2 bay leaves
Juice of 1 lime ( I left this out)
Adequate salt (I used about ½ tsp)
1) Heat oil in heavy-based pot over medium heat. Stir-fry onions until lightly browned. Add cashewnuts and continue to fry for 30-40 seconds.
|The onions and cashnewnuts|
2) Dish out onions and cashewnuts and leave to cool slightly. Blend to a puree in a food processor or blender.
|After blending into a puree|
4) Add pork ribs, potatoes and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes.
5) Add the fried onion puree and yoghurt, mix well. Bring to the boil again, reduce the heat and simmer for 45 minutes or until the meat is tender and gravy is reduced. Add lime and salt.
|Once you have your ingredients ready, it's a breeze to cook this dish|
- Be sure to blend the cashnewnuts really well until really fine. I had some tiny pieces still lingering in the puree.
- I started on Step 3 while waiting for the onion and cashnewnut mixture to cool. Then while the ingredients are simmering for 10 minutes in Step 4, I blended the onion and cashewnuts into a puree.
- While the simmering time is about 45 minutes, you may open the lid after 15-20 minutes to give it a stir. After 45 minutes, taste a piece and see if the meat is tender enough to your liking.
|Very very yummy!|