Peel and dice the mangoes and marrow separately.
Boil the marrow pieces in a pan of water with turmeric powder and salt. When they're nearly cooked, add the mangoes.
Once the mangoes are also cooked, add the yogurt and gently stir on a low heat to avoid the yogurt splitting. While the marrow and mangoes are cooking in yoghurt, blend together the coconut, cumin and red chilli with a little hot water to make a nearly smooth paste.
When the yoghurt has cooked (about 5 minutes after adding it), add the paste and mix well. Let it cook for another couple of minutes and switch off the flame.
Seasoning; Heat about 1tsp of oil in a little pan and once it's hot, add the mustard seeds. When the mustard seeds crackle, switch off, add the curry leaves and the fenugreek powder and pour this over the curry in the pan. Mix it all well.
Serve hot or cold with steaming hot rice and a dash of mango pickle.
You can use a can of mangoes instead of fresh mangoes to save time. One way to avoid the yogurt splitting when you add it is to first whip for a few seconds in a blender and then pour it in. If you find the curry hot, add more yoghurt and boil, or just serve with fresh yogurt. This dish does not need reheating. It tastes delicious cold too.
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