Kinema Curry
Fermented whole soybean curry — kinema (whole soybeans fermented in banana leaf bundles until they develop a sticky, pungent, intensely umami character) sautéed with onion, garlic, ginger, tomato, turmeric, and red chilli into a thick, aromatic gravy. Kinema is the Sikkimese-Nepali version of fermented soybean; related to natto (Japan), thua nao (Thailand), and hawaijar (Manipur), each community's preparation reflecting their specific fermentation environment. The kinema curry provides protein and the characteristic funky-fermented depth that makes Himalayan cooking so distinctive; eaten over rice or dhindo as the main protein source in vegetarian Sikkimese meals.
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Recipe
Ingredients
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1 cup | Kinema , fermented soybean |
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1 tablespoon | Mustard oil |
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1 medium | Onion , finely chopped |
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2 cloves | Garlic , minced |
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1 inch | Ginger , minced |
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1 medium | Tomato , chopped |
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1 teaspoon | Turmeric powder |
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1 teaspoon | Red chili powder |
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1 cup | Water |
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— | Salt , to taste |
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2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke lightly.
- 2 Add the chopped onions and sauté until they turn golden brown.
- 3 Add the minced garlic and ginger, and sauté for another minute until fragrant.
- 4 Stir in the chopped tomatoes and cook until they become soft and mushy.
- 5 Add turmeric powder, red chili powder, and salt to taste. Mix well.
- 6 Add the kinema to the pan and stir-fry for about 5 minutes until it is well combined with the spices.
- 7 Pour in the water and bring the mixture to a boil.
- 8 Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) while sautéing the onions.