As a child, I was reluctant to try tongue until one day, my mother made chilli fry with leftover corned tongue. Unknowingly, I tasted the dish thinking the meat pieces were beef and loved it. Easy, substantial with the addition of vegetables, this chilli fry can feed a crowd. Moreover, a great way to introduce tongue to someone who has never tried it before.
The corned tongue is carved into slices, cubed, cooked with onions, green chillies, tomato and green bell pepper to create a scrumptious dish. Savoured with a chilled glass of beer or an alcoholic drink, it is a satisfying dish for a meat lover. It can also be served as a side with the main meal.
The corned tongue is carved into slices, cubed, cooked with onions, green chillies, tomato and green bell pepper to create a scrumptious dish. Savoured with a chilled glass of beer or an alcoholic drink, it is a satisfying dish for a meat lover. It can also be served as a side with the main meal.
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Corned Tongue Chilli Fry
(Serves 6 or 8)
Ingredients:
1/2 kg corned tongue
2 large onions (thickly sliced)
2 long green chillies
1 large tomato (chopped)
2 cinnamon sticks (1.5-inch each)
6 cloves
4 green cardamoms
1/4 teaspoon turmeric powder
2 tablespoons vinegar
1/2 cup water
handful coriander leaves (chopped)
2 large potatoes
2 + 2 tablespoons oil
salt
Grind to a paste (with very little water)
4 long green chillies
6 large cloves of garlic
1-inch piece of ginger
10 whole black peppercorns
1 teaspoon cumin seeds
Method:
Peel the potatoes, wash, cut into pieces and deep fry. Alternatively, they can be baked drizzled with extra-virgin olive oil at 400 F or 200 C on a lined baking sheet until cooked through and brown.
Cut the corned tongue into thick slices and then cubes. If desired, cut into strips.
Heat two tablespoons oil in a pan and fry the ground paste well. Stir in the corned tongue pieces and then add 1/2 cup water (after rinsing the blender jar), cinnamon sticks, cloves and green cardamons. Cook until all the moisture has been absorbed. Set aside.
In a skillet, heat the balance two tablespoons of oil. Sauté the onions, green chillies and cook for a couple of minutes. Add tomato and when soft and pulpy, include the turmeric powder, tongue and potatoes. Mix well, season with vinegar and salt. Cook on medium heat for few minutes ensuring that the onions are still crunchy. (Do not overcook them).
Serve garnished with coriander leaves.
Note:
(Serves 6 or 8)
Ingredients:
1/2 kg corned tongue
2 large onions (thickly sliced)
2 long green chillies
1 large tomato (chopped)
2 cinnamon sticks (1.5-inch each)
6 cloves
4 green cardamoms
1/4 teaspoon turmeric powder
2 tablespoons vinegar
1/2 cup water
handful coriander leaves (chopped)
2 large potatoes
2 + 2 tablespoons oil
salt
Grind to a paste (with very little water)
4 long green chillies
6 large cloves of garlic
1-inch piece of ginger
10 whole black peppercorns
1 teaspoon cumin seeds
Method:
Peel the potatoes, wash, cut into pieces and deep fry. Alternatively, they can be baked drizzled with extra-virgin olive oil at 400 F or 200 C on a lined baking sheet until cooked through and brown.
Cut the corned tongue into thick slices and then cubes. If desired, cut into strips.
Heat two tablespoons oil in a pan and fry the ground paste well. Stir in the corned tongue pieces and then add 1/2 cup water (after rinsing the blender jar), cinnamon sticks, cloves and green cardamons. Cook until all the moisture has been absorbed. Set aside.
In a skillet, heat the balance two tablespoons of oil. Sauté the onions, green chillies and cook for a couple of minutes. Add tomato and when soft and pulpy, include the turmeric powder, tongue and potatoes. Mix well, season with vinegar and salt. Cook on medium heat for few minutes ensuring that the onions are still crunchy. (Do not overcook them).
Serve garnished with coriander leaves.
Note:
- For a different variation, substitute green chillies in the paste with 4 dried red Kashmiri chillies. If desired, whole spices (cinnamon, cloves and cardamoms) can be included in the paste and ground.
- Chopped green bell pepper (capsicum) can also be added along with the tongue and potatoes.
- Corned or Salted Tongue recipe, click here.
