Anglo-Indian
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...
Serves 2Dhal Curry
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
Serves 2Spinach and Egg Kari with Fresh Tomato and Red Onion Chutney
An authentic ready-made curry sauce gives this recipe plenty of Bengali flavour, while the spinach and eggs make it nutritionally excellent. Vegetarians and meat-eaters alike will love this spicy yet low-fat curry.
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 2Madras Eggs and Spinach with Tomato Cachumber
Delia discovered a wonderful Madras sauce that makes easy work of this lovely vegetarian curry, accompanied by a type of chutney that's one of Delia's favourites! Use peas or leeks instead of spinach, if you prefer.
Serves 8Eliza Acton's Vegetable Mulligatawny
Eliza Acton is one of my favourite cookery writers and this is a recipe that I adapted from her cookery book, which was published in 1840.
Serves 4Mixed Smoked Fish Kedgeree with a Creme Fraiche and Parsley Sauce
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
Serves 4Buttery Kedgeree
This was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards. Nowadays it is a very good lunch or late supper dish.
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 1Kedgeree with Kippers
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).
