Dry-Fried Bhindi

I had guests during the semi-finals of the ICC Cricket World Cup. One was an Indian doctor living in Iowa City and the other, a Pakistani banker residing in London. I felt badly that their trips had been planned months before, with the expectations that their respective teams would make it past the first round and perhaps wind up in the top four. I curbed their disappointment by preparing a home-cooked meal from their respective countries.

I often decide what to cook based on what I have in the kitchen. Either my cupboards and fridge are well stocked or I make do with what I already have, rather than plan a special trip to the market! Fortunate to acquire a fabulous home-made curry powder from a Trinidadian friend, a goat from my folks (now their kitchen is full of supplies), I ended up hosting a dinner party for eight.

Using our fingers

In honour of the Eastern visitors (and the Trinis), I suggested that everyone dispense of cutlery and eat with their right hand. The left is seen as unclean. Quite a sight - dining with fine China and crystal wine glasses, while using our fingers. I believe they were flattered that my family politely gave up our traditions to follow theirs. However, we all loved the idea of going against the instruction of the English table manners on which we were brought up! And any sadness felt over the cricket losses (West Indies included), were forgotten by the end of the evening.

Dhal pouri roti, basmati rice, dry-fried bhindi, curried goat (slightly hidden) and dhal. - Contributed photos

Emma's menu

Dhal

Curried Goat

Dry Fried Bhindi

Dhal Pouri Roti Skins

Basmati Rice

Fruit Salad

Dhal

12 oz yellow split peas

2 onions, finely chopped

2 garlic cloves, finely chopped

Quarter scotch bonnet pepper,

finely chopped

2 and a half tbsp curry powder

Sea salt and black pepper

Chunking:

2 garlic cloves

Half Scotch bonnet pepper

Quarter cup olive oil

Method

1. Place peas in a large pot with 3-4 cups of water, bring to boil and cook for two minutes.

2. Remove from heat and leave to soak for threehours.

3. Return to heat and add the onions, garlic and pepper. Cook until peas are soft - about 20 minutes. Add the curry powder and stir well.

4. Cook for another 20 minutes until the dhal looks like a thick soup. Season with salt and pepper.

Chunking the dhal - Place the olive oil, pepper and garlic in a large metal ladle over the flame. Heat until they turn brown, then plunge into the dhal and cover immediately with a tight-fitting lid. Wait 30 seconds, remove the lid and stir well.

Serves 4-6.

Curried Goat

2lbs goat, chopped into 1 inch

cubes

Juice of 1 lime

1tsp salt

Black pepper

1 Scotch bonnet, chopped

Fresh thyme

3tbsps curry powder

1 bunch scallion, chopped

1 onion, chopped

3 cloves garlic, crushed

1lb potatoes, peeled and chopped

into cubes

2tbsps vegetable oil

2-3 cups water

Method

1. Rub the goat meat with lime juice and put in a large bowl with the salt, pepper, scotch bonnet, thyme leaves, curry powder, scallion, onion and garlic. Leave to marinate overnight in the fridge.

2. Heat the oil in a large pot until very hot.

3. Scrape the seasonings from the meat and brown the meat on all sides before adding the seasonings to the pan.

3. Cook for a couple minutes before adding the potatoes with enough water to cover and cook.

4. Simmer for two hours until the meat is tender and the juice coats the back of a spoon. Serve with basmati rice and dhal pouri.

Serves 4-6.

Dry-Fried Bhindi

2 tbsps olive oil

1 onion, finely sliced

6 plumy tomatoes, sliced into

thin wedges

Quarter scotch bonnet pepper

2 tbsps curry powder

1lb okra, trimmed and sliced on

diagonal into quarter inch

Method

Heat the olive oil in a large frying pan, add the onion and cook until soft. Add the tomatoes, pepper and curry powder and cook for two minutes. Just before serving, add the okra and fry until just tender. Serve immediately.

Serves 4-6.