Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Phall => Topic started by: littlechilie on March 10, 2015, 10:36 PM
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(http://www.curry-recipes.co.uk/imagehost/pics/5ac0ab1b52ef4aa0faeb919aa0c6d728.jpg) (http://www.curry-recipes.co.uk/imagehost/#5ac0ab1b52ef4aa0faeb919aa0c6d728.jpg)}
Please enjoy my video for use of the CR0 forum.
Garlic Chilli Chicken Phall,
Phall is 100% replica of my local British Indian Restaurant.
Please follow the link below for Chicken Phall video.
http://youtu.be/TDj5dCpQm3Y (http://youtu.be/TDj5dCpQm3Y)
My Mix Powder Is.
3x Turmeric
3x Madras Curry
1x Coriander
1x Paprika
1x Cumin
Pre-cooked Garlic & oil.
Ingredients.
1cup of oil ratio to 3/4cup of water
2cardamon 1/2 star-anise 1inch cinnamon.
2Chef spoon of tomato paste and water 50/50
2tsp mix powder, 1/2tsp chilli powder.
Half chef spoon garlic ginger paste.
Tsp salt.
5bulbs of garlic.
Pinch of fenugreek
Method
Best to cook in a smaller pot so it's deep rather than shallow, so to submerge garlic.
Heat oil till hot and add whole spice.
Add G&G till just turning.
Add tomato paste till stops sizzling.
Add mix powder & chilli powder good stirring don't burn here.
Add salt mix.
Pinch of fenugreek
Add 5 bulbs of garlic and water cook until cup of water has left the pan.
Cooking time About 15 mins, garlic should be soft but not falling apart.
Oil should be rich and moorish with good BIR colour.
I Cool and keep in container in fridge. The oil alone will add depth to the right dish.
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Too hot for me but a cracking looking curry.
London.
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Very nice - that's on my list to cook - Thanks
Mr. Punter
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Looks nice lc. :P
How long did it actually take to cook as there seems a few video edits?
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Hi all thanks for the interest,
Hi Gav there are no cuts to the video, it's just transition effects to break up the viewing when nothing's happening. ;D
Hope you get to make the Phall as it's a cracking Dish.
Hot!!
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Looks fantastic again. How do you precook the garlic?
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Nice video lc. Can't say I've ever had a Phall with whole cloves of garlic in it but I like the idea and that oil they're in looks lush. Again with all the souring agents though; tomato puree, plum toms and lemon juice...that'd just ruin it for my taste.
P.S. In the middle audio clip it sounds like they say "Pakis are here, I'll have the boiled meat!". :o ;D
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Hi SS,
SS you do make me chuckle ;D I will have a listen ;)
Thanks for the interest, believe it or not it's a very sweet dish from all the garlic and base, so it needs a little dash of lemon.
Yep the oil from the Pre-cooked Garlic is Lush.
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lovely stuff and shared on the CRO facebook page.
Stew
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Great video, you do like a stir though ;) Lovely looking dish LC. One definitely going on the radar and should delight the taste buds. How do you prepare your whole cloves of garlic then?
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.........How do you prepare your whole cloves of garlic then?
lc has added it below the video above. :)
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Cracking video LC. Was you shown this by the chef?
Im all over this tomorrow night, I was looking for a new recipe to try out, and this certainly fits my style. May even use my own freshly ground super hot chilli powder.
How important is the garlic pre-cook ? have you made it without?
Looks the biz mate and a very well produced video :)
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...and you've well and truly got revenge there mate, Im (moderated) craving curry so much right now :D
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Hi MA, yep I have been shown this technique. The garlic oil is important even if you don't use the garlic, keep it in the fridge as it's great to have for rice or anything even marinade.
You can use fresh blended toms or blended tinned toms instead of past if u like a lighter dish. Just use less base.
Or can use less powder and more fresh chillies , fresh ingredients is always preferable but not as fast to prepare.
Enjoy
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Cheers lc, do you use the garlic oil to start any curries off ?
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Hi MA,
No if you want just the flavour from the oil add it towards the end, as it's already a strong flavour!
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Just watched the video - very nicely done!
Like London, the dish is probably too hot for me, but I'll definitely cook this curry with a reduced chilli hit. It looks very moreish - just crying out for rice and naan! :)
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The video has gone from youtube which is a shame. I'm gonna make this bad boy.
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The same recipe and video link (equally dysfunctional) appear on Farcebook, credited to curryrecipesonline@gmail.com; it may be worth sending an e-mail to see if curryrecipesonline@gmail.com is the same person as littlechilli, and if so, whether the video could perhaps be re-uploaded.
** Phil.
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The same recipe and video link (equally dysfunctional) appear on Farcebook, credited to curryrecipesonline@gmail.com; it may be worth sending an e-mail to see if curryrecipesonline@gmail.com is the same person as littlechilli, and if so, whether the video could perhaps be re-uploaded.
** Phil.
Thanks Phil, Looking at just the ingredients here I can't see why this would be so hot. Maybe something else is shown in the video.
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Sadly I now see that the video was uploaded to Farcebook by the then-owner, Stu. So the e-mail link probably comes back to the present owner of the forum, Yousef. And I agree with your analysis
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Sadly I now see that the video was uploaded to Farcebook by then then-owner, Stu. So the e-mail link probably comes back to the present owner of the forum, Yousef. And I agree with your analysis
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Hi MA,
No if you want just the flavour from the oil add it towards the end, as it's already a strong flavour!
Andy, can you help?
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Hopefully this is the one
Garlic Chilli Chicken Phall (LC)
Oil
1 Tbsp Ginger/Garlic Paste
6-8 Pre-Cooked Garlic Cloves Whole
1 Tsp Mix Powder
1 Tbsp Chilli Powder
1 Tbsp Tomato Puree
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I can't say that I've ever seen a BIR curry with whole garlic cloves in it. Do they break down during cooking or stay whole?
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Hi SS sorry for late reply been working loads of hours, you van use whole garlic cloves but not the large ones smallish to medium sized they do go a little mushy but not unpleasantly mushy and they still get that nutty flavour to them.
Here is an example Garlic Chicken video here https://www.youtube.com/watch?v=p8VpCC7TRZc
I still use this recipe.
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Here is an example Garlic Chicken video here https://www.youtube.com/watch?v=p8VpCC7TRZc
Blimey, they're not mean with the garlic are they! Between the whole cloves and the chopped there must be a whole head of garlic in that. Just my type of curry though so I must try it at some point.
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When i cook this dish i add garlic to a pan with cold oil and then heat them up slowly and cook until golden brown then continue with the rest of the recipe.
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I can't say that I've ever seen a BIR curry with whole garlic cloves in it.
Really Santa? I used to eat regularly when in Leeds at the Raj of India. This restaurant was responsible for my search for a decent South Indian Garlic Chicken dish. Amazing flavours, great heat since i requested vindaloo strength, and yes beautiful whole cloves of garlic. Such happy memories of byegone days. I also tried a chicken Rossini (can't guarantee the spelling of this one) from a more local restaurant. Again, whole cooked cloves of garlic. Some pre-cooks of service onions etc also have them
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I can't say that I've ever seen a BIR curry with whole garlic cloves in it.
Really Santa?
Really!
Out of interest when would you say they started using whole garlic cloves? Do you think it's a relatively recent thing?
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Do you think it's a relatively recent thing?
Not sure about the rossini dish. I only came across this in 2010 and I would class that as recent. As for the South Indian Garlic Chicken, I was eating this in the very early 90's. Not sure if this qualifies as recent though. I suppose it depends on your age :smile:
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Hopefully this is the one
Garlic Chilli Chicken Phall (LC)
Oil
1 Tbsp Ginger/Garlic Paste
6-8 Pre-Cooked Garlic Cloves Whole
1 Tsp Mix Powder
1 Tbsp Chilli Powder
1 Tbsp Tomato Puree
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Well there's the first stage. Aldi sell garlic in packs of 4 bulbs, so if you're wanting 5, you may as well use all 8.....
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And here is the finished article. Made a batch of happychris' naan too...
The first garlic stage gave me a great haul of spiced oil too.
Spare garlice frozen in cubes for later use... I'm taking the curry to work tomorrow to see if it kills anyone.
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No worries stinkydave glad it helped
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No worries stinkydave glad it helped
Sorry for the delay. It did help, thank you.