Fermented soybeans cooked with onion, tomato, garlic and green chilli into a strongly flavoured curry — a traditional protein source of the Sikkimese, Nepali and Lepcha communities. Kinema has a pungent fermented aroma that is an acquired taste with an intensely savoury depth.
Ingredients
1 cup kinema (fermented soybeans — buy at Nepali/Himalayan stores; if unavailable substitute with 1 cup natto which is similar but Japanese, or use firm tofu with 1 tbsp miso for fermented character)
2 tbsp oil (mustard oil)
1 onion — finely chopped
4 garlic cloves — finely chopped
1 inch ginger — grated
2 tomatoes — finely chopped
2 green chilli — slit
1/2 tsp turmeric
1 tsp red chilli powder
1/2 tsp coriander powder
salt to taste
spring onions for garnish
Method
Understand kinema: Kinema is whole soybeans that have been boiled, then fermented at room temperature for 2 to 3 days by beneficial bacteria (similar to natto). They are slightly sticky, strongly aromatic with an ammonia-like, pungent smell — this smell mellows considerably during cooking and transforms into a savoury, meaty depth. Do not be put off by the raw smell.
Heat mustard oil until smoking: Heat 2 tbsp mustard oil until smoking. Reduce to medium.
Cook onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden.
Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.
Add tomatoes: Add finely chopped tomatoes and slit green chilli. Cook 5 minutes until soft.
Add spice powders: Turn to low. Add turmeric, red chilli powder and coriander powder. Stir 2 minutes.
Add the kinema: Add the fermented soybeans. Stir well to combine with the spiced tomato base. Add salt.
Cook together: Cook on medium heat stirring every 2 minutes for 8 to 10 minutes. The kinema will gradually lose its pungent raw smell as it cooks and develop a deeper, more rounded savoury aroma.
Add a splash of water: Add 2 to 3 tbsp water. Stir. Cook 3 more minutes.
Garnish and serve: Scatter sliced spring onions on top. Serve with steamed rice.
Note: Kinema is the traditional high-protein fermented food of the eastern Himalayan belt — made in Sikkim, Darjeeling, Nepal and Bhutan by communities who have been fermenting soybeans for centuries as a way of preserving and enhancing the protein value of soybeans. The pungent fermented smell (similar to mature cheese) is the sign of a well-made kinema. In Sikkimese communities, kinema curry with steamed rice and a side of gundruk soup represents the traditional everyday meal.