I love fenugreek and when I saw it being sold at the market, I could not resist its distinct fragrant. I am pleased I picked it up as it enhanced the plainness of the marrow curry.
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Marrow Curry with Fenugreek
Serves 4 - 6
100g butter or vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1/2 teaspoon of turmeric powder
2 fresh green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400g tinned tomatoes
1 marrow, sliced in half lenghways, then cut into half moons
Bunch of fenugreek, leaves removed from the stalk
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until the butter or oil rises to the surface.
Add the tomatoes and cook until broekn down. I tend to use a masher.
Then stir in the chopped marrow pieces and cook until the marrow is beginning to soften, but still has some bite. Stir now and again to stop the sauce and marrow from sticking to the bottom of the pan, when the marrow is nearly cooked, stir in the fenugreek leaves.
Cook until the leaves have wilted properly, like spinach that they almost coat the marrow.
I don't add any water to this dish as the marrow water content lends nicely to the sauce, but if you want, add a little.
Serve with rice, roti or naan bread.