Ox tongue curry is an unusual but extraordinary dish. If you enjoy bold, meaty flavors and interesting textures, this curry is well worth trying. It’s affordable, satisfying, and offers a delicate yet distinct taste that becomes truly memorable when prepared as a spicy curry.
I enjoy ox tongue prepared several ways, including stews and goulashes, but a fragrant, well-spiced curry remains my favorite. The slow, gentle cooking brings out the tongue’s tenderness while preserving its unique texture.
My way of cleaning the ox tongue
Cleaning an ox tongue can seem fiddly at first, but it’s straightforward once you know the approach. Many recipes call for long boiling and then scraping the skin off, but I avoid that because prolonged boiling can alter the flavor and texture.
My preferred method is simple: use a sharp knife to shave away the rough outer layer. Rather than peeling, I carefully trim the surface until the tongue is clean. This retains more of the tongue’s natural texture and flavor. If you can get someone to help—an extra pair of steady hands makes the job faster and easier—take them up on it.
How to serve this ox tongue curry
Serve this curry over fragrant basmati or jasmine rice, or alongside warm flatbread. It also pairs beautifully with a simple lentil dhal or a cooling yogurt-based side to balance the spices. The curry’s rich, meaty flavor and tender texture make it a comforting centerpiece for a family meal or a more adventurous dinner with friends.
Is ox tongue healthy?
Organ meats are nutrient-dense and are often called “superfoods” for their high vitamin and mineral content. Ox tongue provides many important nutrients, including zinc, vitamin B12, iron, and choline — a nutrient involved in healthy metabolism and liver function. Tongue also supplies a range of vitamins and minerals typically found in offal.
At the same time, ox tongue is relatively high in fat. A standard portion of cooked beef tongue contains significant total and saturated fat, so moderation is advisable. Enjoy this dish as part of a balanced diet, and consider lighter accompaniments like steamed vegetables or salads to keep the meal well-rounded.
FAQs
Can I freeze ox tongue curry?
Yes. This curry freezes well and will keep for about a month in the freezer. Cool it completely, transfer to an airtight container or freezer-safe bag, and thaw in the refrigerator before reheating.
Can I cook ox tongue curry in advance?
Absolutely. Like many stews and curries, the flavors deepen with time, so making it a day ahead will often improve the taste. Store in the refrigerator for up to five days, and reheat thoroughly until piping hot before serving.
Below is the recipe I use. It yields a comforting, flavorful curry with a lovely balance of spices and a tender texture.
Ox tongue curry
Equipment
- Pan
- Sharp knife
- Chopping board
Ingredients
- 1 kg ox tongue (approx. 900g–1.1 kg)
- 1 large onion, peeled and chopped
- 2 tbsp curry powder (choose hot or mild to taste)
- 1 fresh green chilli, halved
- ½ tsp mixed seeds (such as mustard, cumin or fenugreek)
- 8–10 curry leaves (fresh, frozen, or dried)
- 1 tbsp tomato puree
- ½ can chopped tomato
- 2–3 garlic cloves, peeled and chopped
- ¼ tsp freshly ground pepper
- ½ tsp grated ginger
- Juice of ½ lemon
- 1 tsp salt, or to taste
Instructions
- Trim and clean the tongue, then cut into small cubes (about 1–2 cm). Toss the pieces with salt and curry powder, making sure each piece is well coated. Marinate for at least 30 minutes; overnight is best for deeper flavor.
- Peel and chop the onion. Rinse the green chilli and halve it lengthwise. Prepare the garlic and ginger.
- Heat a pan over medium heat. Add the chopped onion and a splash of water or a little oil. Cook, stirring occasionally, until the onion softens (about 3 minutes).
- Add the mixed seeds and the halved chilli to the softened onion. Cook for a minute more until fragrant and the onion is lightly translucent.
- Add the marinated ox tongue and about 200 ml of water. Stir, cover, and simmer for 15–20 minutes so the tongue starts to tenderize.
- Stir in the chopped tomato, tomato puree, garlic, grated ginger, freshly ground pepper, and curry leaves. Cover and simmer for another 10–12 minutes until the sauce has slightly reduced and the tongue is tender.
- Remove the pan from the heat and let it rest for a couple of minutes. Squeeze the lemon juice over the curry, making sure no seeds fall in, and taste to adjust seasoning before serving.
Nutrition (per recipe)
Calories: 659 kcal | Carbohydrates: 8 g | Protein: 78 g | Fat: 34 g | Saturated Fat: 13 g
Cholesterol: 275 mg | Sodium: 1109 mg | Potassium: 137 mg | Fiber: 3 g | Sugar: 3 g
Vitamin A: 365 IU | Vitamin C: 13 mg | Calcium: 82 mg | Iron: 11 mg