Step 1: Heat coconut oil in a large pan or wok over medium heat. Once hot, add mustard seeds. When they start to splutter, add cumin seeds.
Step 2: Immediately add the fresh curry leaves. Be careful as they might splutter. Stir for a few seconds until fragrant.
Step 3: Add the finely sliced onion and green chilies. Sauté until the onions turn translucent and slightly golden, about 5-7 minutes.
Step 4: Add the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant, ensuring they don’t burn.
Step 5: Stir in the turmeric powder and red chili powder (if using). Cook for 30 seconds, stirring constantly to toast the spices.
Step 6: Add the diced marrow cubes to the pan. Mix well to coat the marrow with the spices. Add salt to taste.
Step 7: Cover the pan and let the marrow cook for 8-10 minutes, stirring occasionally, until it’s tender but still holds its shape. Marrow releases water, so there’s usually no need to add extra water.
Step 8: Uncover the pan. Stir in the grated coconut. Cook for 2-3 minutes, stirring, until the coconut is well incorporated and slightly toasted.
Step 9: Pour in the full-fat coconut milk. Bring the mixture to a gentle simmer. Cook for another 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust salt if necessary.
Step 10: Garnish with fresh chopped coriander and serve hot with steamed rice or your preferred grain. Enjoy your delicious Marrow & Coconut Stir-Fry with Curry Leaves!