Beef or Ox Tongue Chilly fry or stir fry is a rich dish made of tongue, onions and dried fruit. Easy-to-cook, it’s the recipe using a handful of ingredients. All you need is an hour and a half!
So what’s the difference between an East Indian beef tongue roast and a beef or ox tongue stir fry? There isn’t much really. Our tongue roast is just what we call it. The tongue isn’t really roasted like in a real roast. It’s actually a stir fry of cooked tongue, onions, chillies, and spices. Spices are optional, and dried fruits such as raisins, almonds, cashewnuts, or more get thrown in for richness. So basically, yes, the East Indian tongue roast is actually an offal stir fry made with dried fruits. Here’s how we make it.
Beef or Ox Tongue Stir Fry with Dried Fruit
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Ingredients
- 1 Tongue Approximately 1.25 to 1.5 kg depending on the size. (If you're using small beef or ox tongues weighing circa 600 to 800 grams each, use 2 tongues.)
- 1 teaspoons Salt
- 8 Dried Kashmiri Chillies
- 1 teaspoons Garam Masala
- 2 Tbsp Raisins
- 2 Tbsp Cashewnuts
- 2 Tbsp Almonds
- 4 Red Onions Medium
- 2 Tablespoon Ghee (Indian clarified butter) Or any other Clarified Butter
Instructions
- Cook the tongue in the pressure cooker with a teaspoon of salt for about 40 minutes to an hour till it's tender. This depends on your pressure cooker.
- Once it has cooled, cut the tongue into slices and set aside.
- Roughly chop the almonds and cashewnuts and set aside. Also keep the raisins ready.
- Slice the onions.
- Put the ghee (or clarified butter) in a frying pan.
- Add the chopped onions and kashmiri chillies and fry well.
- Next, add the raisins, cashewnuts, almonds, garam masala and salt.
- Cook for another 10 minutes and serve hot with toasted bread or apas or rotis.
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Video
Notes
- This is one of my mom’s versions of the East Indian Tongue Stir Fry. Every family makes it a bit different. So feel free to play around with the ingredients.
- You can replace the ghee with clarified butter, regular butter, or olive oil.
STUFF YOU MAY NEED
- Pressure Cooker
- Knife
- Chopping Board
- Stainless Steel Pot
- Cashewnuts
- Almonds
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee the steps to make Mom’s tongue stir fry with nuts
Simply cook the tongue in a pressure cooker till edible. Then make a stir fry of red onions, kashmiri chillies, cashewnuts and raisins and stir fry tongue with it. using ghee instead of oil makes it nuttier and richer. The resulting offal mixture is delicious. We love it! It’s also in our East Indian cookbook, if you want to grab a copy!
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I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!