Ema datshi - Chillie and cheese

 
Recently when visiting Bhutan I was introduced to Ema datshi or chillie and cheese stew. The Buhtanese eat chillie as a vegetable and there are many variations to this recipe. This is the basic version minus the yak cheese for which I have substituted  equal portions of low fat cottage cheese and Costello Blue.

4-6 large green or red chillies
100 gms low fat cottage cheese
100 gms Costello Blue cheese
2-3 cloves Garlic
1  tsp salt (2 if you don't suffer from hypertension - Buthanese like lots of salt in their food)
1 tbs Ghee or butter
1 cup water

Cut the chillies in half  lenghtways and remove the membrane and seeds (if you want a milder version) then cut the chillies into wide diagonal strips about 4 per half chillie.
In a small fry pan add the butter, water, chillies, garlic and salt and gently bring them to a simmer for several minutes until the chillies soften and liquid reduced by half.
Add the cheeses to the mixture stirring untill the cheese has melted into a nice cheese sauce consistency.
Remove from the heat and serve with red or white rice.

Serve ema datshi as a side dish with any curry or bbq beef or lamb.
Leftovers are great as a dip or on toast for breakfast.

Spinach Paneer Curry

This is a beautiful vegetable curry which can be served with another vegetable, fish or chicken curry. Paneer cheese is available in most Asian grocers or well stocked supermarkets. A firm feta can be used as a substitute. Likewise silver beet with stalks removed can be a good substitute for spinach.

750gms baby spinach

3 tbsp vegetable oil

1 tsp ground/crushed cumin seeds

1 large onion, chopped

Thumb-sized piece of fresh ginger, peeled and sliced into long julienne

1½ tbsp chopped garlic

1-2 green chillies, whole

2 tsp ground coriander

Pepper and salt, to taste

250gms Paneer cheese cut into cubes, or use firm Feta cheese.

½-1 tsp garam masala

6 tbsp whole milk

1-2 tsp lemon juice, or to taste

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. Place in a clean tea towel and squeeze out any remaining water. Place spinach in a food processor and blend to a smooth paste and set aside.

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste.

Serve with steamed rice or naan bread.

Fish Curry

This fish curry has been a family favorite since I first made it a few years ago. The recipe needs a firm fleshed fish,  I have used Rankin Cod and Pearl Perch both work well.

3-400 gms Rankin Cod or Pearl Perch cut into bite sized pieces

1/2 cup Olive oil

1 Red or green chillie very thinly sliced * optional

1 Brown onion thinly sliced

1 tbs Fresh ginger thinly sliced into match stick sized pieces

2 Garlic cloves thinly sliced

1½ teaspoons Garam masala

2 teaspoons Paprika

1½ teaspoons Turmeric powder

2 teaspoons sea salt

½ cup water

½ cup Plain Greek yoghurt  (preferred as it will not split when heated)

Lime

On a medium temperature heat the olive oil, adding the chillie*, onion, ginger and garlic so as to soften the vegetables just to the point of being light brown. This should take about 10 minutes.

Add the garam masala, paprika, turmeric powder and sea salt, stirring for a further 2 minutes or until aromatic.

Add water and simmer for 5-10 minutes.

Add fish to pan and stir gently to cover fish with sauce and simmer for 2-4 minutes.

Add yoghurt and lime juice, remove from heat and stir gently.

Serve with steamed rice. Garnish with fresh coriander.

An excellent vegetable accompaniment with this curry is Spinach Paneer Curry.  

Wine a good Semillon or Chardonnay would go well with this dish.