Sikkim Kinema Fermented Soybean Curry

Method

1. 1

   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.

2. 2

   Heat mustard oil until smoking: Heat 2 tbsp mustard oil until smoking. Reduce to medium.

3. 3

   Cook onion: Add finely chopped onion. Cook on medium heat for 8 minutes until golden.

4. 4

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

5. 5

   Add tomatoes: Add finely chopped tomatoes and slit green chilli. Cook 5 minutes until soft.

6. 6

   Add spice powders: Turn to low. Add turmeric, red chilli powder and coriander powder. Stir 2 minutes.

7. 7

   Add the kinema: Add the fermented soybeans. Stir well to combine with the spiced tomato base. Add salt.

8. 8

   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.

9. 9

   Add a splash of water: Add 2 to 3 tbsp water. Stir. Cook 3 more minutes.

10. 10

    Garnish and serve: Scatter sliced spring onions on top. Serve with steamed rice.

11. 11

    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.