Marrow curry

• marrow1

  peeled and cut into large chunks

• sunflower oil↗2 tbsp tbsp
• black mustard seeds2 tsp tsp
• cumin seed↗1 tsp tsp
• large onion↗1

  finely sliced

• garlic cloves↗2

  crushed

• turmeric↗½ tsp tsp
• chilli powder↗½ tsp tsp
• ground coriander↗1 tsp tsp
• juice ½ lemon
• coriander

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander.