Muthu's Bone Marrow Curry

This curry goes down a treat and is easy to make. Muthu runs The Riverside Curry House and is passionate about his cooking.

Ingredients:

½ cup vegetable oil
2 cinnamon sticks
3 star anise
4 cloves
handful of Indian curry leaves
½ litre water
2 tbsp. curry powder
1 tbsp. chilli powder
½ tbsp. turmeric
1 spring onion (chopped)
1 bunch coriander (chopped)
salt

Paste:
1 shallot
2 cloves garlic
½ stick lemongrass
1 knob ginger
1 green birds-eye chilli
3 candlenuts (grated)
1 tbsp. cummin
1 tbsp. coriander seed
1/2 tbsp. fenugreek
1 tbsp. black peppercorns

Method

Grind all ingredients for paste until smooth consistency.
Heat oil and fry cinnamon sticks, star anise and cloves.
Add the paste; gently fry for 5 mins.
Add marrow, curry leaves and water; simmer for 15 mins.

Add curry powder, chilli powder and turmeric. Simmer for 1 ½ hrs or until marrow tender.

Serve with spring onion, coriander and salt to taste.
Serves 4.