How To Make Marrow Curry Food

MARROW CURRY

Steps:

• Heat the oil in a large, heavy bottomed saucepan over a medium high heat.
• Add the onions and stir fry for 10 minutes, or until softened and slightly browned.
• Lower the heat a bit and add the garlic, ginger and cumin seeds. Fry for 2 minutes.
• Add the tomato, salt, coriander powder, black pepper, chilli powder and turmeric. Stir fry for another 2 minutes.
• Add the sliced marrow and chillies to the mix and stir well.
• Cook the marrow mixture for about 20 minutes, or until everything is cooked and tender. This should be done over a medium heat and you will need to keep a constant eye on it and stir when necessary. Marrow naturally contains a lot of water, so as it cooks, water will be released which should then evaporate thanks to the cooking process. If things do start sticking to the bottom of the saucepan and you're worried, you can add a splash of water if necessary.
• Season to taste, then serve with your favourite Indian bread and garnish with plenty of coriander leaves. Enjoy!

MARROW SOUP

Steps:

• Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until soft. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock, butter beans and most of the coconut milk (reserve a few tablespoons). Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.
• Remove from the heat and leave to cool slightly, then transfer the mixture to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter with the coriander.

MARROW CHUTNEY

Steps:

• Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
• Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
• Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.