Phall (The Hottest Curry of All!)

"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! :)"
 
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photo by Smokenbluecheese photo by Smokenbluecheese
photo by Smokenbluecheese
Ready In:
1hr 40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). Set aside.
  • Fry the onion, garlic and ginger until golden in remaining ghee or oil.
  • Mix the spices with a little water to make a paste.
  • Add to the onion mixture and cook for 10 minutes.
  • Add the tomato (tinned, ketchup and puree) and chilies.
  • Cook for a further 10 minutes.
  • Combine 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.).

Questions & Replies

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  1. Craig L.
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Reviews

  1. Devora
    The spice combination is perfect, exactly what I was looking for. I used 6 habanero peppers, which was just about right for us, and 1/2 tsp ground fenugreek instead of the leaves. Just wanted to point out that you really can use any kind of meat or poultry and it'll be great -- I poured the sauce over a brisket and baked it covered for 3 hours and it was amazing.
     
  2. Bad Boy
    This was sensational! I used dried chillies (15 of them!) and it nearly blew my head off, but still had a magnificent rich flavour. Definitely don't serve it to people who can't take hot foods, but if you like your food hot, then this is the one!
     
  3. Chi C.
    Goat meat was my protein of choice and I omitted ketchup. I used a combo of Thai chilis and habaneros with some bhut jolokia. This was deadly but delicious. Standing over the pan while cooking caused major reactions to eyes and sinuses. Major mouth burn, I mean SERIOUS mouth burn but no gut issues for me after. People are amazed that I can eat what I eat and feel fine while they're riding the porcelain bus for half the day. Lol! But it hurts so good! Thanks!!!! Btw, I hit all the ingredients except the meat with my immersion blender. I recommend serving this with cucumbers and mint in yoghurt to tame the heat beast, Basmati rice, and beer! Ghee or butter is better than oil for flavor.
     
  4. Shawn M.
    Wonderful recipe. I used jolokia peppers for seasoning and it was perfect!
     
  5. Barb R
    We made this tonight and it was WONDERFUL. Thank you so much for such a great recipe. And yeah, if you don't like spicy and kinda hot, skip it. But you'll be missing a lot.<br/><br/>We had Naan bread with it, and it was perfect. We didn't have birdseye chilies so we used the Japanese, ground, and it worked just great.
     
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Tweaks

  1. Dave C.
    I have made this curry loads of times if you want it hotter replace the birds eye chilies for scotch bonnets & I have even chopped 3 Carolina Reapers as well. I enjoyed it but some would find it too hot,
     
  2. Jacqui T.
    I added 250ml water and combined the ingredients with an immersion blender before adding the meat back into the sauce. I also added a tablespoon of paprika and seasoned with salt which this recipe desperately needs. I cooked this on the stovetop on low heatfor 2 hours with the lid off to tenderise the meat and reduce the sauce. Brilliant.
     

RECIPE SUBMITTED BY

I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!
 
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