Jharkhandi-style Natto Curry

Ingredients

In this Jharkhandi adaptation of Natto Curry, we incorporate the flavors and spices commonly found in Jharkhandi cuisine. The original Japanese version of Natto Curry typically uses Japanese curry roux and incorporates ingredients like carrots, potatoes, and onions. In our Jharkhandi-style version, we replace the Japanese curry roux with a blend of Jharkhandi spices and omit the carrots and potatoes. Additionally, we enhance the flavors with Jharkhandi spices such as cumin, coriander, and red chili powder. We alse have the original recipe for Natto Curry, so you can check it out.

• 2 cups (400g) natto 2 cups (400g) natto
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
5. 5.
   Add the tomato puree and cook for 2-3 minutes, until the mixture thickens slightly.
6. 6.
   Add the natto and stir well to coat it with the spice mixture.
7. 7.
   Pour in the coconut milk and season with salt to taste. Stir to combine.
8. 8.
   Reduce the heat to low and simmer the curry for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro and serve hot with rice or bread.

Treat your ingredients with care...

• Natto — If you're new to natto, you may find its strong flavor and sticky texture challenging. To mellow the taste, you can mix it with a small amount of soy sauce or drizzle it with lemon juice before adding it to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• If you prefer a smoother curry, you can blend the onion, garlic, and ginger into a paste before sautéing them.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Serve the Jharkhandi-style Natto Curry with steamed rice or traditional Jharkhandi bread like roti or paratha for a complete meal.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Jharkhandi-style Natto Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or Jharkhandi bread for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, you can sprinkle some toasted sesame seeds on top of the curry before serving. The vibrant yellow color of the curry can be further accentuated by serving it in a contrasting colored bowl or plate.