MARROW CURRY

Got a glut of marrows !

This is a great curry recipe in fact it is that good it will now be a regular over summer for using up our excess marrows when we have a glut of them.  This curry is great as a main dish or as a side dish.  Serve with mango chutney, fresh coriander and gorgeous flatbreads for scooping.

Ingredients

(serves 4 mains)

1 glug olive oil or tbsp ghee

1 onion finely chopped

1 clove garlic chopped

1 tsp mild curry powder

1 tsp madras curry powder
1 tsp Garam masala

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp ground ginger

1 large marrow peeled, deseeded and diced

1 tbsp white wine vinegar

1 tsp tomato paste

1 cup vegetable stock

5 tomatoes roughly diced

1/2 tsp dried chilli flakes

Salt and black pepper to taste

Small bunch fresh coriander chopped

Flat Breads 1-48 hrs in Advance

500g 00 flour (blue caputo)

15g yeast (optional)

10g Himalayan sea salt 

50g olive oil}

320g water

The Curry

Heat a pan medium hot, add the ghee or olive oil, soften the onions and garlic for 10 minutes keeping them translucent, add the curry powders, cumin, turmeric and ginger, stir in and cook for a couple of minutes, add tomato paste and white wine vinegar, cook for a further couple of minutes, add the vegetable stock and chopped tomatoes. Cook the sauce for 5 minutes, add the marrow and cook until tender and your sauce has thickened to a coating consistency around 10 minutes, stir in the garam masala and fresh coriander and serve with mango chutney and flat breads.

Flatbreads

Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size if you want to use immediately, then other options are leave to prove slowly in the fridge for 24hrs, this is what I do as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go when you are, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.

 Take a oversized golf ball piece of dough, dust your work top with a little 00 flour, roll into a ball and roll out a large disk no bigger than your skillet if your not cooking in a wood fired oven, heat to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, keep warm by wrapping in a tea towel until serving, these flatbreads are best served warm but are almost as good used later the same day, to use the following day dip the flat breads in water and pop in a pre heated oven for 3-5 minutes and Ta-Da almost as good as fresh.