Turmeric
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This is a root that belongs to the ginger family and in some oriental shops can be bought fresh, but the powdered version has been dried and pounded.
It has a very fragrant aroma and a brilliant yellow-ochre colour, which is what makes Indian pilau rice that lovely pale yellow. It is also a major ingredient in our own beloved piccalilli. I always use a little in every curry mixture, as much for its fragrance as for its colour.
Because it comes ready-ground, it doesn't have a long shelf life, so keep an eye on the date stamp.
Serves 2 (or double for 4; treble for 6)Spiced Chicken Madras
Grinding spices takes time, which is why Delia was delighted to find a ready-mixed curry powder that tastes really authentic. And, unlike many curries, this one contains half-fat crème fraiche so it's relatively low in fat too!
Serves 6Spiced Chicken with Lentils
Another recipe that's cheap but full of flavour and good nutrition: chicken cooked with a mixture of lentils, tomatoes and spices for a warming and healthy supper dish.
Serves 6Lentil and Vegetable Curry
Lentils and other pulses are invaluable if you need to eat cheaply - not only do they fill you up but they are also an important source of pure protein and less expensive than chicken or meat. This spicy veggie curry is a good example…
Serves 2Spiced Pork Kebabs with Apricots
Here you make a spicy apricot puree then marinate the pork for several hours before barbecuing - an unusual way to jazz up some pork kebabs. Serve with spiced basmati rice.
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.
