Preparation (the day before)

1. Combine the coconut milk, rum, lime juice, 2 tbsp. olive oil, 1 crushed clove of garlic and 3 drops of Tabasco.
2. Coat the veal chops with this mixture.
3. Cover and refrigerate for 12 hours, turning several times.

Preparation (the day of serving)

1. Blanch, peel, seed and chop the tomatoes.
2. Sauté the chopped onions for 3 minutes in 1 tbsp. olive oil. Add the tomato and 1 peeled clove of garlic, cut in half. Cook for 10 minutes uncovered, then add 50 ml (3 tbsp.) water, the chili, curry, sugar, salt and pepper.
3. Cook 10 minutes longer over low heat, stirring often; remove the chili.
4. Oil the barbecue grill. Drain and oil the chops.
5. Grill for 15 to 20 minutes, turning and brushing with marinade. Season with salt and pepper while cooking.
6. Serve with the rougail sauce, accompanied by basmati rice.