Hot Curry Sauce

1 medium marrow, peeled, sliced and deseeded
salt
2 teaspoons curry paste

Cook the marrow in boiling salted water for 10 to 15 minutes until tender. Drain and cool.

Put 225 g/8 oz cooked marrow and the curry paste into a blender and process until smooth. Pour the mixture into a saucepan and reheat thoroughly.

This sauce is very good served with hard-boiled eggs or fish.

MAKES 150 in!/V4 pint