Marrow Curry Recipes
MARROW CURRY
A delicious vegetarian marrow side dish to spice up a main course- it works well with roast lamb or chicken
Provided by Barney Desmazery
Categories Side dish
Time 40m
Yield Serves 6 as a side dish
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
MARROW CURRY
This Marrow Curry, also known as Toriyan or Torai Ki Sabzi, is healthy and easy to prepare. Serve this summery vegan curry recipe with roti or pilau rice.
Provided by Michelle Minnaar
Categories Main Course
Time 55m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 240 calories, Sugar 7.6 g, Sodium 1112.3 mg, Fat 18.9 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 17.5 g, Fiber 3.7 g, Protein 3.1 g, Cholesterol 0 mg
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- Heat oil and add the cumin and mustard seeds. Once they sizzle and become fragrant add the onions. Fry for about 6-7 minutes until they become translucent and just golden brown.
- Add the garlic and cook on a gentle heat for a few minutes. In the meantime, wash and chop the marrow into 3-4cm chunks. If your marrow is an older marrow then you may also need to peel it as the skin can be tough.
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- Add the chopped marrow and bring the pan to a simmer. Cover, then turn the heat to low and cook for about 20-30 minutes. Do check and stir occasionally.
- When the marrow has cooked to the texture you like, remove from the heat and add the garam masala and coriander to serve.
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