Fenugreek
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These are tiny, pale-coloured seeds to which I was introduced when a friend gave me a recipe for Sri Lankan curry.
Fenugreek seeds are used widely in Sri Lanka, as indeed they are in Indian cooking. The flavour is strong, so only a little is needed, and fenugreek is usually used as part of a blend with other spices.
Serves 4Sri Lankan Curry with Coconut Sambal
This is one of Delia's favourite curries - it uses lamb and fresh coconut which adds a vibrant freshness to the finished dish. Highly recommended!
Serves 6Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle
There is, I have to admit, some work involved in this one, but I absolutely promise the depth and flavour of fresh coconut is really worth that bit of extra time.
Serves 4-6Turkey with a Hint of Thai
This Thai-influenced recipe was invented because – you've guessed it – I had quite a lot of cold turkey to use up. But because we enjoyed it so much, I would recommend making it with some ready-cooked chicken if there's no leftover turkey to hand.
Serves 2Egg and Lentil Curry with Coconut and Pickled Lime
This is one of my very favourite storecupboard recipes. If you always keep a stock of spices and lentils handy and a pack of creamed coconut stashed away in the fridge, you can whip this one up in no time at all. It also happens to be inexpensive and
Serves 4Beef Curry Dopiaza
This is Delia's dish of choice when eating in Indian restaurants...try her version for a lovely spicy, rich, oniony beef curry you can easily make at home.
