Pork ribs curry

If you prefer a less spicy curry, remove the seeds and white membranes of half the amount of the red chillies.
Add these together with the onions / shallots, tamarind juice and shrimp paste granules in a blender or food processor. At this point, it's up to you if you prefer your curry to have a smooth or coarse texture. Puree the mix until the desired consistency. (We prefer it to be not overly smooth).

[Should you decide to saute the paste for that authentic nyonya-ness, heat a tablespoon or two of oil in a pan and saute the paste for a minute or so until fragrant. But you might need to add a little extra liquid (tamarind juice/water, about 1/4 cup) in the slow cooker as the paste would be drier.]

Plonk ground chillies mixture and pork ribs into a slow cooker. Add in stock granules and stir to mix. You don't need to add any additional water (unless the paste was sauteed) as the juices from the meat and eventually the cucumbers will make it just perfect. Cook on high for about 3 hours.
Taste to see how much sugar or soy sauce you need to add in and also if you need to add more tamarind juice** if it's not tart enough. Toss in the cucumber wedges and cook for another hour or 2 or until the cucumbers are soft but not mushy*.

*Note: My aunt likes to add the cucumbers right at the beginning since she likes it all soft and mushy. I like mine with a little bite.
** The tartness depends a lot on each batch of tamarind. Adjust to taste.

Serve with fluffy white rice.