Soupy Marrow Curry

The marrow melts in the mouth, savour the flavours!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2 Prep: 8 min Cook: 20 min

Ingredients

Marrow 1/2 (500g)
Bacon (unsmoked) 150g
Curry powder 2-3 tsp
Garlic 1 clove
Ginger 1/2 thumb
Chicken stock cube 1
Water 600ml
Sake 2 tbsp
Soy sauce 1/2-1 tsp

Method

1
I used this Mild Madras Curry Powder from Rajah. It's available in major supermarkets.
2
Peel the marrow and cut to 2cm dice. Cut the bacon into 1cm strips and finely chop the garlic. Cut the ginger into fine strips.
3
Put some oil in a large frying pan on medium heat and fry the ginger and garlic. Add the bacon.
4
Add the curry powder, marrow, stock cube, water and sake. Turn the heat up to high.
5
Once it boils, turn th heat down to low and simmer for 15 minutes. Season with soy sauce and salt & pepper.
6
Sprinkle with finely chopped chives, if you like.

Tips & Note

●The marrow absorbs all the flavours and starts to melt. Keep it until the next day if you can!
●If you add potato starch to thicken the soup, this will make it a hearty warming dish, so even better

Soupy Marrow Curry

The marrow melts in the mouth, savour the flavours!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Prep: 8 min

Cook: 20 min

Ingredients

Marrow 1/2 (500g)
Bacon (unsmoked) 150g
Curry powder 2-3 tsp
Garlic 1 clove
Ginger 1/2 thumb
Chicken stock cube 1
Water 600ml
Sake 2 tbsp
Soy sauce 1/2-1 tsp

Soupy Marrow Curry

Recipe ID :1176 Posted on 02 OCT 2015

Serves 2

Prep 8min
Cook 20min
views 3,615
printed 106

saved 2

The marrow melts in the mouth, savour the flavours!

Share

Ingredients

Print Ingredients Email Ingredients
1/2 (500g)
150g
2-3 tsp
1 clove
1/2 thumb
1
600ml
2 tbsp
1/2-1 tsp

Method

Prep
8min
Cook
20min
1
I used this Mild Madras Curry Powder from Rajah. It's available in major supermarkets.
2
Peel the marrow and cut to 2cm dice. Cut the bacon into 1cm strips and finely chop the garlic. Cut the ginger into fine strips.
3
Put some oil in a large frying pan on medium heat and fry the ginger and garlic. Add the bacon.
4
Add the curry powder, marrow, stock cube, water and sake. Turn the heat up to high.
5
Once it boils, turn th heat down to low and simmer for 15 minutes. Season with soy sauce and salt & pepper.
6
Sprinkle with finely chopped chives, if you like.

Tips & Note

●The marrow absorbs all the flavours and starts to melt. Keep it until the next day if you can!
●If you add potato starch to thicken the soup, this will make it a hearty warming dish, so even better

PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
A tasty and colourful starter.
Radish, Seasoning:, Lemon juice, Light brown sugar, Smoked salmon, Watercress
PRO
It's only sauteed herrings in a sandwich, so simple but tasty.
Herring fillets, Salt & pepper, Olive oil, Light soy sauce, Onion, Tomato, Mint leaves, Baguette, Lemon juice
PRO
You can put this on rice or on noodles.
Herring fillets, Sauce:, Dark brown sugar, Light soy sauce, Sake
PRO
Such a refreshing dish in taste and texture.
Marrow, Prawns, Onion, Coriander, Light brown sugar, Fish sauce (nam pla), Salt & pepper, Potato starch in water
PRO
The sourness will get your appetite going.
Sprats, Rice flour, Salt & pepper, Vegetable oil for frying, Carrot, Celery, Seasonings:, Soy sauce, Vinegar, Light brown sugar, Curry powder
PRO
The finished weight is 800g, You can freeze this preserve.
Organic azuki beans, Golden caster sugar, Sea salt, Water
PRO

Similar Recipe

Perfect for using up bits and pieces left in the fridge, simply fry and mix with egg and pour into a muffin tray!
Eggs, Salt & pepper, Cabbage leaf, Onion, Mushrooms, Carrot (small), Potatoes (small), Green peas, Bacon rashers, Chorizo slices, Vegetable oil, Salt & pepper for the eggs, Butter
It's got to be a warming and chunky stew to thaw those cold evenings.
Colman's Cheddar Cheese Sauce, Meat (such as bacon), Vegetables, Milk, Water, Chicken stock granules, Double cream
Perfect for a relaxing brunch!
Flour, Salt, Egg, Milk, Vegetable oil, Bacon rashers, Tomato, Lettuce leaves
Mizue
PRO
This works well with really thick slices of bread (if you can find it) or two medium ones pressed together. An unusual but tasty breakfast option.
Frozen spinach, Bacon rashers, Mushrooms, Double cream, Butter, Salt & pepper, Cheddar cheese (grated), Chicken stock cube, Eggs, Sliced bread (white, medium)
KitchenCIB
HOME
Using walnuts gives this a deep and tasty finish, it has a nice crunch too.
Smoked haddock fillet, Rice, Water, Milk, White wine, Dashi stock powder, Leek, Courgette, Walnuts or almonds, Rocket, Olive oil, Creme fraiche, Cheese
This weird vegetable that looks like ginger makes a very tasty and delicious soup.
Jerusalem artichokes, Medium onion, Streaky bacon rashers, Unsalted butter, Soup stock, Semi-skimmed milk, Salt & pepper
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME