Best Marrow Curry Recipes

MARROW CURRY

Steps:

• Bring a large pan of salted water to the boil. Simmer the marrow for 5-7 mins until softened, then drain well. Heat the oil in a large shallow pan and fry the mustard and cumin seeds until they start to crackle. Add the onion, garlic and remaining spices, and fry for 10 mins until soft and starting to brown. Add the marrow and cook for 5-10 mins until the liquid has evaporated and the marrow is really soft.
• Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander.

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.