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1 litre water
2 bay leaves
1 Tablespoon Rock Salt
3 cloves minced Garlic
1 cup Tomato puree
1 cup diced tomato
2 Teaspoon Sugar
1 whole diced Onion
2 Teaspoons Mild curry
Boil the tongue in peppercorns, rock salt and bay leaves for 3 hours. Top up water if need be
Remove tongue from pot and let cool. (Reserve stock).
Remove top membrane from tongue to leave the flesh. Slice the flesh.
Fry tongue in garlic, onion and curry until onion and garlic are soft and fragrant.
Add diced tomato, tomato puree and sugar.
Simmer for 15 minutes or until tomato is cooked through.
Return stock to pot and cook until you have a thick sauce.
Serve and enjoy with your preferred sides.
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