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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When the marrow has cooked to the texture you like, remove from the heat and add the garam masala and coriander to serve.