Sparerib Curry (Summer BBQ Idea)
|House vermont curry sauce mix||119 Gram|
|Spare ribs||900 Gram|
|Yellow bell pepper||150 Gram|
|Cooking oil||1 Tablespoon|
|For garlic rice|
|Garlic paste||100 Gram (Curry Partner)|
|Rice||1020 Gram, cooked|
1. Prick the spareribs around the bones with a fork.
2. Thinly slice the onion. Cut the carrot and yellow bell pepper into bite-size pieces. Cut zucchini into 1/2 inch slices.
3.For Sparerib Curry: In a large stew pot (use a wide pot if available), heat cooking oil.
4. Add the spareribs and saute on medium heat until both sides are golden brown. Then set aside and drain the excess oil.
5. Add onions, carrots, and yellow bell peppers and saute over medium heat until softened.
6. Add 800ml water, spareribs and zucchini, and then bring to a boil. Remove the foam, turn the heat down to low, and cook for about 15 minutes.
7. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted.
8. Then put it on the heat and simmer for about 10 minutes until it thickens.
9. For Garlic Rice: In a bowl, place cooked rice.
10. Add Curry Partner Garlic Paste while the rice is still hot and slice through it using a rice paddle to separate the grains.
11. Serve Sparerib Curry on a hot bed of garlic rice, then sprinkle with some parsley flakes if desired.
For best results, don't use a lid while cooking.
Curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
If you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.