Phall The Hottest Curry Of All Recipes
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! :)
Provided by Baz231
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.).
PHAAL
This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!
Provided by Jonathan
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 5
Number Of Ingredients 17
Steps:
- Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched.
- Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
- Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 12.5 g, Cholesterol 111.8 mg, Fat 18.1 g, Fiber 3.1 g, Protein 29.1 g, SaturatedFat 9 g, Sodium 1486.5 mg, Sugar 4.6 g
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