Marrow Curry

by Sally Austin

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.