Marrow Curry

Name: Marrow Curry
Cuisine: Indian
Ingredients: 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; half tsp turmeric; half tsp chilli powder; 1 tsp salt; 1 large marrow (approx 1-1.5kg); 1 tsp garam masala; handful fresh coriander

Instructions

Fortunately for me I live on a road that has allotments at one end and although I don't have an allotment I do very well out of the produce that comes from it. I'm always coming home to runner beans wrapped in newspaper left on the doorstep, or a carrier bag bursting with courgettes and even the occasional bunch of gladioli (it paid to tell our local gardener Morris that I love these flowers). The first year we moved in I was inundated with marrows, which can be a bit of a non-vegetable... I mean, what do you do with a marrow? Stuff it? Bake it? Well — curry it, I say! Marrows make a really wonderful curry and I like to cook it right down so it's almost like a paté. Something really wonderful happens with the addition of the simplest curry spices. Now every year I end up taking a few marrows to my mum's place, where I know they will be very well received. something really wonderful can be produced

Updated at: Thu, 21 Nov 2024 12:26:12 GMT