1/1 Photo of Phall (The Hottest Curry of All!)
1 hr 40 mins
1 hr 30 mins
This is an awesome curry for those who like their curries very hot indeed. It's from Pat Chapman's excellent "Curry Club" recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried - I usually use dried as they store really well. Re the salt comment - I'm not sure why you'd think lack of salt in a recipe means it's an oversight? You don't need added salt in most Indian recipes as it's salty enough with the salt that's in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty - and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour - it's not just about the hotness - if you prefer using commercilly bought vindaloo paste, don't bother with this recipe, just follow the instructions on your jar of paste! :)
My Private Note
Units: US | Metric
- 1 1/2 lbs meat or 1 1/2 lbs poultry, chopped into 1 inch cubes
- 1 large onion, finely chopped
- 8 garlic cloves, finely chopped
- 1 ounce fresh ginger, finely chopped
- 3 tablespoons ghee or 3 tablespoons oil
- 14 ounces canned tomatoes
- 1 tablespoon tomato ketchup
- 1 tablespoon tomato puree
- 12 dried chilies (birdseye work well) or 12 fresh chili peppers (birdseye work well)
- 1Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). Set aside.
- 2Fry the onion, garlic and ginger until golden in remaining ghee or oil.
- 3Mix the spices with a little water to make a paste.
- 4Add to the onion mixture and cook for 10 minutes.
- 5Add the tomato (tinned, ketchup and puree) and chilies.
- 6Cook for a further 10 minutes.
- 7Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes. (Alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. At this stage you can also just throw it all into the slow cooker if you prefer.).
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Nutritional Facts for Phall (The Hottest Curry of All!)
Serving Size: 1 (175 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 148.2
- Calories from Fat 92
- Total Fat 10.3 g
- Saturated Fat 6.0 g
- Cholesterol 24.5 mg
- Sodium 223.9 mg
- Total Carbohydrate 14.3 g
- Dietary Fiber 3.1 g
- Sugars 5.9 g
- Protein 2.3 g
The following items or measurements are not included: