Bhutanese Cheese Curry Ema Daji

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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."

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Steps

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Put the chiles , onion , water and oil in a medium pot and bring to a boil.

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Cover , reduce the heat slightly and cook at a strong simmer for 15 minutes.

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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.

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Add the cheese and simmer for another 3 to 4 minutes.

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Stir , remove from the heat , cover , and let sit for 10 minutes before serving.

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This is best served warm , not hot.

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Stir in coriander leaves , add salt and pepper to taste and serves.

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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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Ingredients

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chilies, onion, vegetable oil, tomatoes, garlic cloves, feta cheese, coriander leaves