Method
Cut the marrow in half, lengthways, de-seed & cut into 3cm strips across the width of the marrow, then cut the skin off, then cut into small pieces.
Heat a large, heavy frying pan, sprayed with frylight, when hot add the Ponch phoron seeds, allow to pop then add the onion, cook until soft.
Add the garlic, ginger & chillies, cook for 1 min then add the tomatoes, cook for a few minutes then add the remaining ingredients except the garam masala. Season well.
Bring to the boil then reduce to a simmer & cook for 30 mins, if the marrow is not fresh add 100ml water. Add the garam masala, cook for a further 5mins then serve, add fresh coriander if you like it.
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