According to the culture, in Muslim families, "Bhuna" (e.g. Bhuna Gosht) is more common than "Koshano" (e.g. Kosha Mangsho). Kosha is mostly used in Bengali Traditional cooking! I seriously found this information useful. According to Chef, Bhuna is a form where the main protein (mostly) is fried and the end result is a semi-dry dish. Kosha as well is a semi-dry form however the cooking process is completely different.
Coming back to Kala Bhuna, I was told Chittagong is famous for this dish however, this is available all through Bangladesh. This is, however, a documented information This dish is signified by the color which is almost blackish. Beef is the best-suited meat while making Kala Bhuna as the temperature needed for the blackish color is ideal for cooking Beef. Below are a few important notes related to Traditional Kala Bhuna. I have had a few useful tips from my house-help, Chef, as well. Her family runs a Beef Kebab shop in the small town in Old Dhaka and she is an amazing cook herself. My blog is already having Chef's Kebab recipe.
- Beef is the ideal meat for making Kala Bhuna (however, other red meat can also be used) - (Chef's opinion it was).
- It is better to use a deep bottom thick iron wok while cooking as the dish calls for frequent stirring and also iron helps in blackening the meat (Even my chef knows a few things when it comes to cooking).
- Cumin is one of the important ingredients that help in blackening the meat (This is a secret and the person who shared does not want me to reveal the name).
- Radhuni is another ingredient that makes this dish unique.
- Kala Bhuna calls for loads of oil. Mustard oil works best (Again the Chef).
- In the traditional recipe, "Soy sauce" is not used. Hours of slow cooking is the trick. In fact, typical Bengali Muslim delicacies do no call for Soy sauce at all! (Chef knows it after all!)
- While cooking Kala Bhuna, try to use meat in bulk, at least 1 kg is a must (This was Rosie's pro tip!)
- This dish is all about frying the meat but not koshano! (all of us!)
The Recipe
Ingredients:
Kala Bhuna / Vuna masala mix
=> raw cumin 1 tsp
=> nutmeg 1/4
=> mace 2 pcs
=> cloves 6 pcs
=> black pepper 1 tsp
=> green cardamom 6 pcs
=> cinnamon 3 pcs
=> yellow mustard seeds 1 tsp
For Kala Bhuna / Vuna Curry
=> oil 2 tbsp
=> meat 1 kg
=> salt to taste (1/2 tsp)
=> red chili powder 1 tsp
=> turmeric 1/2 tsp
=> coriander 1 tsp
=> garlic ginger paste 1 tbsp
=> sliced onion 1/2 cup
=> green chili 4 pcs
=> mustard oil 2 tbsp
=> dark soy sauce 2 tbsp
=> mace 1 pc
=> cinnamon 2 pcs
=> cardamom 4 pcs
=> black pepper 6 pcs
=> bay leaves 2 pcs
=> fried onion 1/2 cup
=> mustard oil 1 tbsp
=> ghee 1 tbsp
=> onion cube (Chinese cut) 1/4 cup
=> green chili 6 pcs
=> kala vuna masala mix 1 tsp
Preparation:
=> Wash and pat dry meat.
=> Take the meat along with chopped onion, chopped green chilies, Ginger paste, Garlic Paste, Cumin Powder, salt and 3 Tbsp. of Mustard oil and mix everything using the fingers.
=> Add all the whole spices (Bay Leaf, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, Mace, Star Anise, and also Dry Red Chili).
=> Mix everything while breaking the spices using the fingers.
=> Cover the bowl with a lid and give the meat a resting time of 3-4 hours (preferably in a refrigerator).
=> Now add dry 1.5 Tbsp. roasted cumin powder and mix it as well.
=> Again cover the bowl and leave it for 2 more hours (preferably in a refrigerator).
=> Finely chop the onion.
=> Heat oil in a deep bottom pan (preferably iron pan) and fry chopped onion along with dry red chilis until those are brown and crisp.
=> Strain the onion and chilies from oil and keep those aside.
=> Keep the flame on the lower side.
=> Add marinated meat along with the marination to the same oil used for frying the onions.
=> Keep the flame on the lower side and cook for around 45 minutes with frequent stirring.
=> This step is for frying the meat.
=> Add well-beaten plain curt and mix it with the meat. This step is optional, however, gives some moisture to the meat.
=> Fry for 15 more minutes.
=> The meat will start blackening by then.
=> Now add fried onions to the meat and give a thorough mix.
=> Fry till the meat softens yet have the texture and shape. This will take 30 minutes more.
=> Adjust the salt and hotness as per taste.
=> The meat will release sufficient moisture.
=> Cook till the meat turn blackish in color and have semi-thick consistency.
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