Kedgeree is the obvious example, but the British presence in India did lead to some very hybrid dishes such as curries, chutneys and sambals as well as rice and kulfi. Delia's Anglo-Indian recipes encompass the best of both worlds...
Mulligatawny was highly fashionable in Victorian times and, indeed, this recipe was influenced by Eliza Acton, one of that era's most prolific cookery writers. Spicy, warming and vegetarian, it's a real classic.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
Kedgeree... to good to only have for breakfast.
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
I admit that, having tried kedgeree on several occasions with brown rice, I have now come to the conclusion that it is always better made with white rice (which also happens to be a lot quicker).
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
Follow Delia's instructions for perfect results - and not a boil in the bag packet to be seen!
Not sure what to do with leftover turkey at Christmas? Delia's curry recipes uses cooked turkey but can also be made with leftover chicken or beef
This is unbelievably easy if you buy ready-cooked chicken. Thinking ahead, too, it's also a great recipe for leftover turkey on Boxing Day.
There are a lot of red curry pastes out there, but this is the best. If you would like it more fiery, add a little extra paste.
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