Kinema Curry

Kinema is the fermented soybean wonder of eastern Nepal, where beans are boiled, wrapped in leaves, and left to ferment into a sticky, fragrant paste. It is a nutritional powerhouse and a flavor bomb, simmered simply with onions, garlic, and spices until it turns into a thick, glossy curry. Eaten with rice, it is the daily comfort food of the Kirat hills, and it has fed generations. Strong-smelling but gentle-tasting, it is one of Nepal’s great flavor secrets. It is a dish of few ingredients and enormous character.

Eastern Nepal’s earthy, umami secret

The fermented beans have a deep, savory funk that mellows into something rich and satisfying when cooked, rather like a concentrated miso. Tomatoes and ginger brighten it, and the thick sauce clings beautifully to rice. It is an acquired taste for some and a lifelong love for most who grew up with it — earthy, honest, and quietly brilliant.

Craving more? Explore all Nepalese Kitchen recipes.

See where this dish fits among the world’s curries: World of Curries guide. This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

Nepalese recipes →