Tungrymbai
A pungent Khasi curry of fermented soybeans cooked with pork fat, ginger and chillies, an acquired-taste household favourite.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Pan
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 22 g
- carbs
- 10 g
- fibre
- 4 g
- protein
- 16 g
- calories
- 300 kcal
Instructions
- 1
Heat mustard oil in a pan. Fry the pork fat or pork pieces until lightly crisp.
- 2
Add the sliced onion. Cook until softened and golden.
- 3
Stir in the ginger, garlic, and green chillies. Fry until fragrant.
- 4
Add the turmeric powder. Mix it well into the pork.
- 5
Add the mashed fermented soybean. Stir thoroughly to mix it into the pork.
- 6
Cook on low heat for 10 minutes. Stir occasionally so it does not stick.
- 7
Add a splash of water if it is too thick. Simmer for another 8 minutes.
- 8
Season with salt to taste. Keep it as a thick, semi-dry curry.
- 9
Serve hot as a side dish.
Chef's tips
Cook the fermented soybean on low heat to soften its sharp aroma while keeping its unique flavour. A little extra pork fat balances the strong taste.
Ingredient substitutions
- pork fat → vegetable oil with a pinch of extra salt for a vegetarian version
Storage
Refrigerate for up to 2 days in a sealed container.
Reheating
Reheat gently on the stovetop, stirring frequently.
Common mistakes to avoid
- •Cooking the soybean on high heat, which can make it taste bitter.
Serving suggestions
Cooked Tungrymbai?
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