Bhutanese Cheese Curry (Ema Daji) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This dish is usually made very hot in Bhutan, however when I make it it's with jalapenos and fewer chilies. Adjust to your own taste. The cheese used in Bhutan is Churpi, which is a cross between farmer's cheese and feta. Since it is not widely available, feta is substituted in this recipe. This unusual soup-like curry is rich and warming on a cool day. Recipe adapted from the book, Mangoes and Curry Leaves by the team of Alford and Duguid. Ingredients:
8 green cayenne chilies, seeded and chopped |
1 large onion, sliced lengthwise |
2 teaspoons vegetable oil |
1 1/2 cups tomatoes, chopped |
3 garlic cloves, chopped |
1/3 lb feta cheese, copped in small cubes |
4 tablespoons coriander leaves, chopped |
Directions:
1. Put the chiles, onion, water and oil in a medium pot and bring to a boil.
2. Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
3. Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
4. Add the cheese and simmer for another 3 to 4 minutes.
5. Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
6. this is best served warm, not hot.
7. Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
8. This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.
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