Indian was the first ethnic cuisine to reach British shores as many people came to the UK from the subcontinent. Several decades on, it's still as popular as ever, from kormas to karahis!
The most important point to remember if you want to fry rice successfully is that it must be cooked but cold, so you must cook the rice ahead and then allow it to cool completely. I have used authentic Chinese ingredients here
This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
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
These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!
This is a fresh, mildly spicy curry – and very quick to make. If you would like it a bit more fiery, I suggest you add ¼ teaspoon of chilli powder. Another point: if you don't want to grind your spices, you can use instead 1 level teaspoon hot curry
A meat curry for one? Well, why not? By the time it's cooked, your kitchen will have a marvellous spicy aroma, you'll be ravenous – and you'll really appreciate it.
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.
This is a good way to ‘uplift’ 1 lb (450 g) of mince, but it has to be good-quality mince from a reliable supplier.
Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.
A lovely creamy sauce binds the rice, eggs and smoked fish together, making this the most luxurious and satisfying kedgeree on record!
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