I have made this version with marrow as I have a good stock from picking last autumn, but you can add anything, if you add meat, cut into bite size chunks and give it a bit of a brown in a separate frying pan first. Then add to the curry base and cook for 40 ish minutes, checking it is fully cooked and has absorbed the flavours.
This recipe is reasonably hot, but of course to reduce this, add less cayenne pepper.
Ingredients serves 4-6 1 squash or large marrow cut into bite size chunks 2 red onions chopped 2 tsp cayenne pepper 3 tsp coriander seeds 3 tsp cumin seeds 1 tsp ground turmeric 4 garlic cloves crushed good glug of olive oil 400ml can coconut milk
method using a pestle and mortar roughly rind the coriander seeds and seeds, this releases the flavour and helps them soften as they cook
curry ingredients
grind the spices
heat the olive oil in a heavy pan add the spices and brown for a few mins add the garlic and stir for a few mins add the marrow, stir for a few minutes until it is covered in the spice mix add the coconut milk, turn down the heat to a low simmer and put a lid on the pan Marrow will cook in about 15/20 minutes, check by putting a knife into it, it wants to be soft. I serve with boiled rice. The curry can easily be cooked the day before and re-heated, it is also fine to freeze so I usually make double quantities and freeze half Enjoy SL x
