Marrow Curry 


Serves 4


½ Tsp Ground Fenugreek powder
½ Tsp Garam masala
1 Tbsp Ponch phoron
1 ½ Tsp Turmeric
1 Kg Peeled & chopped marrow (s)
2 Onions, finely chopped (s)
2 Tsp Grated ginger
4 Cloves of garlic (s)
4 green chillies, finely sliced (s)
400g Chopped Tomatoes (s)
* Chopped coriander (optional)
S & P


Cut the marrow in half, lengthways, de-seed & cut into 3cm strips across the width of the marrow, then cut the skin off, then cut into small pieces.
Heat a large, heavy frying pan, sprayed with frylight, when hot add the Ponch phoron seeds, allow to pop then add the onion, cook until soft.
Add the garlic, ginger & chillies, cook for 1 min then add the tomatoes, cook for a few minutes then add the remaining ingredients except the garam masala. Season well.
Bring to the boil then reduce to a simmer & cook for 30 mins, if the marrow is not fresh add 100ml water. Add the garam masala, cook for a further 5mins then serve, add fresh coriander if you like it.

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