Kinema curry
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A curry of kinema, sticky fermented soybeans with a strong aroma, cooked with onion, tomato and chilli and eaten with rice.
Region: SikkimOccasion: Everyday mealsTime: 25 minServes: 4Vegan
Ingredients
- 1 cup kinema (fermented soybean)
- 1 onion, chopped
- 1 tomato, chopped
- 2 garlic cloves and ½-inch ginger, crushed
- 1–2 green chillies
- ½ tsp turmeric
- 1 tbsp mustard oil
- 1 cup water
- Salt to taste
- Chopped coriander
Method
- Heat mustard oil and fry the kinema for 3–4 minutes until it is lightly browned.
- Add the onion, garlic, ginger and chillies and fry until soft.
- Add the tomato, turmeric and salt and cook until the tomato breaks down.
- Add the water and simmer for 5–7 minutes into a thick curry.
- Garnish with coriander and serve with rice.
History
Kinema is made by boiling soybeans, wrapping them in leaves and leaving them to ferment in a warm place for a few days. It is a traditional food of the Nepali communities of the eastern Himalaya.
Significance
Kinema is an affordable source of protein for hill families and is sold in local markets in Sikkim.