Marrow and tomato curry

Very tasty.

Made this, used 2tbsp Masala paste as told to.  Did not have tamarind paste or coconut, so used lime juice and brown sugar for the tamarind paste substitute.  Topped up paste with water until went in food processor ok.

Skipped using seeds and went straight to ground spices.

1 marrow, 3 onions and 600g cherry toms in main curry made 4 portions. 

Next time I make this I think I will add some chickpeas or paneer for an extra taste but I look forward to using the remainder of the masala paste in some other dishes

Masala Paste

2tbsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp brown mustard seeds
1 tsp whole cloves
1 tsp small, dried red chills
1 small handful curry leaves, slightly less if dried (optional)
150g onions, peeled and chopped
60g garlic cloves, peeled and chopped
75g fresh ginger, peeled and chopped
1 tbsp tamarind paste
1 tsp turmeric
1 tbsp red-wine vinegar
50g creamed coconut
1 tsp Maldon salt
1 tsp caster sugar

1. Toast the spices cumin, coriander, fennel and mustard seeds, cloves and chillies -in a frying pan until they are smelling quite wonderful and pungent, but be careful not to burn them.
2. Once the spices are cool, grind them in a mortar and pestle
3. Place the curry leaves, onions, garlic, ginger, tamarind paste, turmeric, vinegar, coconut, salt and sugar in a food processor.
4. Add the freshly ground spices and process everything until it is as smooth as possible
5. Store in a jar covered in a fine layer of oil

Spaghetti Marrow and Tomato Curry.

1 marrow, about 1 kg
2 onions, peeled and thinly sliced
2 garlic cloves, peeled and sliced
2 tbsp vegetable oil
2 tbsp masala paste (see recipe above)
12 curry leaves, fresh or dried (optional)
600g of cherry tomatoes
freshly ground pepper

1. Turn the oven to 160degC.
2. Cut the marrow into 2cm chunks.
3. Fry the onion and garlic with the masala paste and oil until softened.
4. Add the marrow and stir to coat in the paste.
5. Finally add the cherry tomatoes.
6. Cover and place in the oven for 1 1/4 hours remove the lid for the last 20 to allow the dish to reduce and flavours intensify.

From https://girlinterruptedeating.wordpress.com/2010/10/08/spaghetti-marrow-and-tomato-curry/