Description
'Black Fry' from Chittagong. Beef slow-cooked and heavily fried with a complex spice blend and dark soy sauce until the meat turns pitch black and dry.
Restaurants serving Kala Bhuna
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef(bone-in)
- Mustard oil
- Dark soy sauce
- Radhuni(Celery seed-like spice)
- Black pepper
Instructions
- Marinate beef with massive spices and mustard oil.
- Slow-cook in a pot.
- Add dark soy sauce and fry until dry and pitch black.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Beef shank, Tamari soy sauce, Cumin
Pairing
Polao / Luchi
Trivia
Sets itself apart from Indian dry curries by using 'soy sauce', showing a Chinese/Southeast Asian influence unique to Chittagong. A hardcore favorite.
Eating tips & etiquette
Meat falls apart. Savor the nutty mustard oil and deep soy sauce richness paired with festive Polao.
Allergen
Beef, Soy