One of the hottest curries available, even hotter than the vindaloo, Phall is a British curry which originated in the Bangladeshi-owned curry-houses of Birmingham. It is often made with fiery habanero peppers or scotch bonnet peppers which are incredibly hot for most people. This version is made from scratch without a base gravy but tastes just the same.
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## Heat ##
This is a really hot curry but if you want to make it milder to still enjoy the flavours simply reduce the chilli powder to 1-2 teaspoons (rather than 2 tablespoons) and add 1 level teaspoon of Mr Naga pickle.
## Ingredients ##
4-5 tablespoons vegetable oil
1/2 teaspoon fennel seeds
1 large onion (brown/white)
1 tablespoon garlic & ginger paste
2.5 tablespoons tomato paste
1 teaspoon mix powder (or curry powder)
3/4 teaspoon salt
2 tablespoons chilli powder
2 teaspoons chilli flakes
1/2 teaspoon fenugreek leaves (kasoori methi)
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala powder
1.5 teaspoon sugar
1 teaspoon lemon
handful fresh/chopped coriander
250ml water
8-10 pieces meat, vegetables, paneer or tofu
2 heaped teaspoons Mr Naga (or hot chilli pickle)
4 sliced birds eye chillies
## Method ##
1. heat a pan on medium and add the vegetable oil or ghee. Add the fennel and allow to fry until it starts to sizzle
2. add the blended onion and continue to fry for a couple of minutes until the bitter smell disappears and it begins to caramelise. If you've just cut your onions fry gently for around 5 minutes until they start to caramelise and soften.
3. add the garlic and ginger paste, stir through and fry for 30 seconds
4. turn up the heat to max and add the tomato puree, mix powder, salt, hot chilli powder, chilli flakes, coriander powder, cumin powder, turmeric powder and dry methi leaves, stir through thoroughly and allow to cook out for a couple of minutes. (If you curries ever taste grainy it’s because you’re not cooking the spices enough at this stage)
5. add in half of the heated water, stir through and allow to reduce for a couple of minutes before adding the remaining water
6. after a further couple of minutes reduce the heat slightly as it tends to spit a lot at this stage, add the garam masala, sugar, a squeeze of lemon and some fresh chopped coriander and stir through well
7. add your choice of protein and coat to stop it from drying out and add in the Mr Naga pickle and fresh sliced chillies as well
8. allow to simmer until the oils separate, the meat is cooked through and the sauce is the consistency you require
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