An easy way to make curried Tanguigue. Buy as many slices of tanguigue as you need for your meal. Usually one large piece can serve two persons, small pieces, one person each. The vertical slice is called darne in French. Cut these into one peso size pieces (removing skin, and all bones and spines) and fry lightly in olive oil with the chilis and finely sliced onions, sprinkling slowly on top of this the contents of one McCOrmicks yellow curry powder. Before it is cooked pour onto this one can of cream of coconut milk and turn down the fire very low (otherwise you sizzle and curdle the cream!). On top of this sprinkle leaves of young spinach or cuts of brocolli or small pieces of asparagus. If you prefer to cook yçour vegetables separately then sprinkle a handful of curry leaves on top of the simmering curried tanguigue. Do not leave too long over the fire, it is already half cooked! Let simmer for 10 minutes and serve with apple walnut chutney or mango chutney over steamed rice.
Posted on: Sat, 06 Dec 2014 14:44:40 +0000
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