Marrow Curry
- 1 tbsp rapeseed oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 large onion, peeled and chopped
- 2-3 garlic cloves, peeled
- 200g tin plum tomatoes
- 1 tbsp of fresh ginger, grated
- 1-2 green chillies, chopped
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 1 large marrow (approx 1-1.5kg)
- 1 tsp garam masala
- handful fresh coriander
- Heat oil and add the cumin and mustard seeds. Once they sizzle and become fragrant add the onions. Fry for about 6-7 minutes until they become translucent and just golden brown.
- Add the garlic and cook on a gentle heat for a few minutes. In the meantime, wash and chop the marrow into 3-4cm chunks.
- Add the tomatoes and stir in the grated ginger, chilli powder, turmeric, salt, and green chilli. Stir for a few minutes until the masala in thick and shiny.
- Add the chopped marrow and bring the pan to a simmer. Cover, then turn the heat to low and cook for about 20-30 minutes. Do check and stir occasionally.
- When the marrow has cooked to the texture you like, remove from the heat and add the garam masala and coriander to serve.