Name: Kewa datshi (Potatoes ’n’ cheese)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Bhutanese
Ingredients: 2 ripe tomatoes, diced; 1 tablespoon rice bran oil; 50 g (1¾ oz/⅓ cup) crumbled or grated queso fresco or feta cheese; 1 small red onion, chopped; 2 waxy potatoes, such as Dutch cream or pink-skinned potatoes, peeled and sliced into thin rounds; 1 teaspoon salt; 4–6 fresh red chillies, halved lengthways

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

My first thought on encountering this truly unique dish, which is one of Bhutan’s national favourites, was a crazy spicy fondue! Try it, if only once, and keep it spicy, as it should be. You can garnish it with chopped spring onion (scallion) and more fresh chilli if you want. The more chillies, the better.