Prep 20 mins
Cook 35 mins
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.
- 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
- Put the chiles, onion, water and oil in a medium pot and bring to a boil.
- Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
- 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.
- Add the cheese and simmer for another 3 to 4 minutes.
- Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
- this is best served warm, not hot.
- Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
- This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.
This is fantastic. I used Mozzarella as cheese substitute for the Churpi and a little bid of ginger which gives even more flavour.