Ribs Steamed with Curry Leaves is a fusion dish of Pork ribs made using a Chinese cooking technique, and flavoring ingredients from India.
The major component of the flavor profile for this dish is Curry leaves, and the rest of the aromatics are kept to a minimum in order for the Curry Leaf flavor to shine. The dish would be a good introduction to anyone unfamiliar with this particular ingredient, and it is very easy to prepare.
Ingredient Notes
Curry Leaves can be bought fresh and dried, but I urge you to not bother with the dried variety. I have yet to purchase any where the flavor was anything remotely like the fresh. I expect they can also be purchased frozen in some places, but I have not seen them and have no idea how well they would work in this recipe.
As I mentioned above, I have purposely kept the spices and seasonings to a minimum so the Curry Leaf flavor can really be appreciated. Naturally, you can add to the flavor profile any way you wish. Cumin, and Fenugreek in one form or another, would work very nicely.
The Method
Toss the ribs in flour and then rub it in until it all gets absorbed. Repeat this with the Turmeric and sprinkle on the salt.
Add all the other ingredients and sprinkle over the stock, making sure all the pieces of ribs get moistened. If you don’t have stock, you can just use water instead. Now, transfer the mix to a steaming plate put the plate on to steam for a good thirty minutes or so until the ribs are tender. Serve hot.
I created this dish more as a sort of Dim Sum type appetizer, but it also can work is one dish in a larger meal (although you may wish to increase the quantity). Above, you can see a small portion served with rice and Curried Okra.
Your Recipe Card:
Ribs Steamed with Curry Leaves
Ingredients
- ½ lb. Pork Spareribs
- ½ a small onion thinly sliced
- ½ cup Curry Leaves
- 2 tbsp. Flour
- 1 ½ tsp. Turmeric
- 1 small Red Chili sliced
- Pinch Salt
- ¼ cup Chicken Stock or Water
Instructions
- Rub the Pork Ribs well with the Flour, then repeat with the Turmeric, followed by the Salt.
- Mix them with the Curry Leaves, Onion, and the Chili, then sprinkle over the Stock (or Water) to moisten.
- Transfer the mix to a suitable plate and steam for 30 minutes or so until the Ribs are cooked through and tender.
- Serve Hot.