Kinema Nepali curry

Not for the faint of heart, Kinema is a staple for the Kirati people from Nepal, a.k.a moi. This fermented/rotten soybean is an acquired taste due to its powerful smell, strong flavor, and sticky, slimy texture.

When curried, oh-mah-gah, I could eat this every day for the rest of my life. Also packed with antioxidants, it’s definitely a superfood.

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Prep:

• Prep time: 10 minutes

• Cook time: 10 minutes

Ingredients:

• 1/2 lb natto or 2 cups (since I can’t find homemade kinema in the U.S., the Japanese ingredient natto is 99% similar in taste and texture.

• 1 medium tomato - diced

• 1/2 small onion

• 4-6 garlic cloves - diced

• 1/2 tsp turmeric

• 3 green Thai chili - chopped

• 3 tbsp mustard oil or regular vegetable oil

• cilantro

• salt to taste

Recipe:

In a deep pan heat oil on high heat. Once the oil reaches its smoking point, add onion, cook for a minute and then add garlic and cook stirring constantly until golden brown. Add turmeric now- it’s important to cook your turmeric in the oil to release the aromatics and flavor the oil, same goes for the chili. Cook for 30 seconds. Add chopped tomatoes and bring the heat down to medium. Cook till the tomatoes start to breakdown and create a chunky sauce, if it starts to dry out too much, just add a little water to get the desired consistency.

Now you add in the natto/fermented soybeans and salt to taste. Cook until the sauce starts to get a slightly slimy texture. Simmering roughly for 2 minutes will achieve this.

Best served with rice, I hope you try this dish once in your life. Especially if you are an adventurous eater.

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