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.
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!
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
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
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.