Tamarind-infused Ema Datshi
Background and History
Ema Datshi is one of the most beloved dishes in Bhutanese cuisine, known for its fiery kick and comforting flavors. This dish is a staple in Bhutan, enjoyed by locals on a daily basis. It is characterized by the strong presence of chilies and cheese, making it a uniquely flavorful and aromatic experience. The word "Ema" means "chili," and "Datshi" means "cheese" in Dzongkha, the national language of Bhutan.
The traditional Ema Datshi showcases the simplicity and ingenuity of Bhutanese cooking, relying on locally available ingredients. However, in this variation, we infuse it with tamarind to add a tangy twist that complements the dish's spiciness. Tamarind is often used in Southeast Asian and Indian cuisines for its tart flavor, adding depth and complexity to the Ema Datshi.
Ingredients
- Chilies - 10-12, fresh green or red
- Cheese - 200g, preferably local Bhutanese cheese or feta
- Tamarind paste - 2 tablespoons
- Onion - 1 large, thinly sliced
- Tomato - 2, chopped
- Garlic - 4 cloves, minced
- Coriander leaves - a handful, chopped
- Butter - 2 tablespoons
- Salt - to taste
- Water - 1 cup
Preparation
To start with the preparation, wash the chilies thoroughly and slice them lengthwise. If you prefer a milder dish, you can remove the seeds. Dice the cheese into small cubes, ensuring they are roughly the same size for consistent melting. Prepare the onion by slicing it thinly, and chop the tomatoes into small chunks. Mince the garlic cloves finely to release their flavor.
Cooking Process
Step 1: Sauté the Aromatics
In a large pan, melt the butter over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant. This process should take about 3-4 minutes.
Step 2: Add the Core Ingredients
Once the aromatics are ready, introduce the sliced chilies into the pan. Stir them in, allowing their flavors to meld with the onions and garlic. After the chilies have softened, add the chopped tomatoes and tamarind paste. Mix well and let the mixture cook for about 5 minutes, or until the tomatoes are soft and the tamarind paste has integrated into the dish.
Step 3: Incorporate the Cheese
Lower the heat and add the diced cheese into the pan. Stir gently to prevent breaking the cubes. Pour in the water and season with salt to taste. Cover the pan and let it simmer until the cheese is completely melted and forms a creamy sauce, typically about 8-10 minutes. Use a cooking timer to ensure precision.
Step 4: Final Touches
Once the cheese is melted and the flavors have come together, sprinkle the chopped coriander leaves over the dish. Stir gently and turn off the heat. Let the Ema Datshi sit for a couple of minutes to thicken slightly.
How to Enjoy
Traditionally, Ema Datshi is enjoyed with red rice, a staple in Bhutanese households. The unique combination of spices, cheese, and the tangy infusion of tamarind will tantalize your taste buds. It can also be accompanied by salad or lentils for a complete meal. Remember, the beauty of this dish lies in its simplicity and the way it brings warmth and richness to the table.