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Kinema Curry (किनेमा करी)

About Kinema Curry (किनेमा करी)

Kinema curry is a traditional Nepalese dish, particularly popular in the eastern hilly regions of Nepal. It is characterized by its use of fermented soybeans, known as 'kinema,' which impart a unique and pungent flavor. The curry is a staple in many households and is often enjoyed with rice or other grains.

Picture of Kinema Curry

History

The history of Kinema is deeply intertwined with the agricultural practices and culinary traditions of the indigenous Limbu and Rai communities of eastern Nepal, as well as those in parts of Sikkim and Darjeeling, India. It's believed to have originated as a method of preserving soybeans during times of surplus. Fermenting the soybeans not only extended their shelf life but also created a uniquely flavorful ingredient. Over generations, kinema became an integral part of the regional cuisine, often prepared in simple stews and curries, and passed down through families as a culinary staple. The practice of making kinema is more than a process, but is a family tradition, with secret family recipes being passed down through generations.

Fact 1

Kinema is a fermented soybean product and a significant source of protein in many rural Nepali diets.

How to prepare?

kinema - 1 cuponion - 1 large, choppedtomato - 2 medium, choppedgarlic - 2 cloves, mincedginger - 1 inch piece, grated or mincedturmeric powder - 1/2 teaspooncumin powder - 1 teaspooncoriander powder - 1 teaspoonred chili powder - 1/2 teaspoon (or to taste)salt - to tastemustard oil - 2 tablespoonsgreen chilies - 2, slit (optional)fresh coriander leaves - 2 tablespoons, chopped, for garnishing

Learn step by step to prepare Kinema Curry

  • 1
    Rinse the kinema thoroughly to remove any debris. You can also pre-boil the kinema for 5-10 minutes to soften it and reduce its pungency.
  • 2
    Heat mustard oil in a pot or pan over medium heat.
  • 3
    Add the chopped onions and sauté until golden brown.
  • 4
    Add minced garlic and ginger, sauté for a minute until fragrant.
  • 5
    Add chopped tomatoes and cook until they are softened and pulpy.
  • 6
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for about a minute.
  • 7
    Add the kinema to the pot and stir to coat it with the spices.
  • 8
    Add salt and green chilies (if using). Stir well.
  • 9
    Add 1 cup of water (or as much as desired for your preferred curry consistency).
  • 10
    Bring the curry to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the flavors have melded and the kinema is tender.
  • 11
    Garnish with fresh coriander leaves before serving.
  • 12
    Serve hot with rice or other grains.
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