Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

Mauritius Australia Connection
Mauritius Australia Connection

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu     

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Curry Jeannot Delaitre
"Pork spare ribs (lamb or beef) in rich curry sauce"  Share 
Air Mauritius
Air Mauritius News & Specials 


    1. 500 grams pork spare ribs (meaty ribs)
      (alternatively cubed pork loin, lamb or beef topside)
    2. 6 teaspoons black cumin seeds
    3. 1 1/2 teaspoon turmeric
    4. 1 teaspoon mustard seeds
    5. 1/4 cup coriander seeds
    6. 1/2 teaspoon cracked black peppercorns
    7. 5 hot red chillies (or to taste) crushed
    8. 1-2 teaspoon(s) freshly crushed garlic
    9. 1-2 teaspoon(s) freshly crushed ginger
    10. 3-4 tablespoons white vinegar
    11. 2 - 3 tablespoons peanut oil
    12. 1-2 medium onions finely chopped
    13. 1/2 cup tomato paste
    14. 1 cup beef stock
    15. salt to taste


curry jeannot delaitre 


  1. Cut the spare ribs using a heavy cleaver into serve length pieces (4-5 cms). Alternatively cut the pork, lamb or beef into 2-3 cm cubes.
  2. Finely grind the black cumin seeds and coriander seeds in a coffee grinder or in a mortar and pestle. Put aside.
  3. Combine the ground coriander and cumin seeds, turmeric, mustard seeds, cracked black peppercorns, salt, crushed chillies, garlic and ginger. Mix well together and gradually add the white vinegar to form a semi-moist smooth paste.
  4. Heat up a heavy based casserole pan (sufficiently big to contain all the pork spare ribs or meat) or in a a wok under high heat. Add the peanut oil and coat the pan uniformly with the oil.
  5. Cook the onions until soft. Add the curry paste and mix well with the onions. Stir fry under constant stirring until thoroughly cooked for 2-3 minutes. Be careful not to burn the paste.
  6. Add the spare ribs or meat pieces and mix well to coat the spare ribs and meat pieces uniformly. Cook for 5-8 minutes or until the coated spare ribs or meat pieces are semi-cooked and start frying. Stir the mixture at regular intervals to prevent burning. Add the tomato paste and beef stock. Mix well together. Cover and allow to simmer for one hour or until the spare ribs or meat pieces are thoroughly cooked or the sauce is reduced to your preferred consistency. Carefully stir the mixture at intervals to prevent burning. Add some hot water if necessary to prevent the meat from burning and / or keep the curry sauce creamy and moist.
  7. Serve hot on rice with a tomato with chilli chutney.
  8. Enjoy.
You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.