Sikkim Kinema Fermented Soybean Tomato Curry Nepali Style

Ingredients

• 1 cup kinema (fermented soybean — available at Nepali and Northeast Indian stores; distinct from other fermented soybean products; has a sticky texture and very pungent aroma)
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies — finely chopped
• 2 tbsp mustard oil
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• Salt to taste
• Fresh coriander and marua (local herb) or regular coriander to garnish

Method

1. Heat 2 tbsp mustard oil to smoking in a pan.
2. Reduce to medium. Add finely chopped onion. Cook 8 minutes until golden.
3. Add ginger-garlic paste. Cook 2 minutes.
4. Add finely chopped tomatoes and green chillies.
5. Cook 7 to 8 minutes until completely soft and oil separates.
6. Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.
7. Add kinema. Stir to combine with the masala.
8. The kinema is sticky and the individual soybeans will incorporate into the masala.
9. Add 1/2 cup water. Stir. Simmer on medium heat for 8 to 10 minutes until the masala is thick and coats the soybeans.
10. Taste before adding salt — kinema is already salty.
11. Garnish with fresh coriander. Serve with steamed rice or dhedo.