Marrow Curry

A marrow is an overgrown courgette!   It is the tough lad out on the veg patch when most things have gone mush for being out past the first frost!

They can be a bit boring;… how many different ways can you stuff a marrow, don’t worry I will tell you in a different post they do form part of our staple winter diet!

Turning the little (or large) blighter into a curry is a really good use of what is a good product.  In April I planted a seed, in June I moved the seedling from the polytunnel to the pottager, and then let them run riot, and now I have a wheel barrow full of up and coming meals, all from a handful of seeds.

And as is my way, the recipes is nice and easy.

Ingredients  this will feed 6 or some for the freezer

1 large marrow skinned (as it is as tough as old boots now, 
but in summer or if using a squash you can leave the skin on)
then chopped into bite size chunks
2 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1 1/2 tbsp garam masala 
1 tsp chilli power
1/2 tsp turmeric powder
1 large chunk fresh ginger, grated
2 cloves garlic grated
2 large red onion chopped
1 tin chopped tomatoes
1ltr vegetable stock
200ml Crème Fraiche 

fresh coriander

serve with rice
heat the oil in a large frying pan, add the garam masala, 
cumin and mustard seeds
once they begin to pop and brown
add the chopped onion and fry gently for around 5 mins 
until just browning
add marrow, garlic, ginger, chilli, and tumeric
stir for a couple of minutes
add the tin of tomatoes and most of the stock, 
reserve the rest and add if needed
cover and bring to a simmer,
cook for around 20- to 30 minutes, checking 
half way through giving a good stir.
once cooked stir in the crème fraiche 

The longer you cook this dish the more the taste infuses into the marrow, eating it the day after it is cooked is even better, and it is great to freeze with a quick re-heat.

serve with rice, I like plain boiled as this takes nothing from the taste of the curry.

sprinkle the fresh coriander on top.


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