Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Phall => Topic started by: curryhell on January 14, 2012, 11:13 AM
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For those of you that like it hot ;)
Ingredients:
5 tbsp oil
2 heaped tablespoons of finely chopped onion (or half small onion if you don
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Thanks for this recipe CH, I see some echoes of the taz technique. As with other recipes you've posted I notice you're very precise in the way you describe the steps to remove all ambiguity - it's appreciated. :)
I know you said it would defeat the point to make this with a lower chilli content but I think I might just do this! ;)
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Jheezzz, that looks hot hot hot :o
:)
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Thanks for this recipe CH, I see some echoes of the taz technique. As with other recipes you've posted I notice you're very precise in the way you describe the steps to remove all ambiguity - it's appreciated. :)
I know you said it would defeat the point to make this with a lower chilli content but I think I might just do this! ;)
@ natterjak - go for it mate. It's tasy but scale down all the chilli content proportiately if you can. Don't reduce more of one than the other. Otherwise the flavour will change as well as the heat. Enjoy and i look forward to the feedback ;D. Re. instructions, we all know how hard it can be trying to follow a poorly written recipe. I hope this one is clear. Taz doesn't have the monopoly on reduction. All base sauces need to be reduced to concentrate the flavour and get some depth into it. Abdul always says add ladel of gravy and heat for 2 mins to make sure the masala is well cooked ;)
@ Razor - it was mate. Made my nose and eyes run. And to think i used to eat it a lot hotter than this at least 3 times a week and occasionally twice a day :o :o :o. Sheer madness. I did suffer for this though. One day i'll post the extreme chicken phall recipe made for me. You think this is hot ;D ;D
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nice one CH. looking brilliant
gonna give this a go tonight with Chewys base which may alter flavour slightly
Thanks :)
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nice one CH. looking brilliant
gonna give this a go tonight with Chewys base which may alter flavour slightly
Thanks :)
Look forward to your comments Mr M. Let's see if my phall can hack it north of the border eh? ;). I'm sure CT's base will do it justice mate. If not then you'll just have to try the insanely hot phall made for me. There's an amusing story and a lesson that goes with that one which i'll post another day ;D
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CH this looks as hot as it reads!
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This does look very good CH, think i may try this in replacement of my next jalfrezi ;)
Good effort
W
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Hi CH
Thanks for posting :)
Looks like a good tongue tickler and an authentic Ayurveda cure for stomach ulcers. ;D
You know when you have achieved an Asian palate when you can
crunch on fresh green finger chillis. like they were carrots.
Yes, Singe-Fry is my new Gora cooking term for burning spices in your 'Beginning' Tarka.
cheers Chewy
p.s. I can see a nice garnish of fresh ginger Julienned and a drizzle of Mr.Naga oil on this one. ;)
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Curryhell...KUDOS my friend :)
just made this near enough to spec and it tastes absolutely brilliant. my best curry to date :)
only made the sauce as I like to add chicken raw and cook in the sauce which I will do later tonight
made a couple of minor tweaks to suit myself as follows:
At first base introduction, I added 100ml base.
reduced until a paste (which you could stand your spoon up in) as per recipe.
added 2nd curry base of 150ml and reduced to a paste again but not as thick as first paste.
added final base 250ml and also approx 1.5tsp of fenugreek which i had soaked in water for 0.5 hour to moisten and a squirt of lemon juice.
I used 500ml of base overall which is the portions I freeze them up in.
Will post a pic later once I've cooked and added chicken. :)
Thanks again CH. this will definitely be made again...
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Thanks again CH. this will definitely be made again...
Glad it worked for you Mr M. I often make the sauce and add the meat later on before reheating the dish. I very rarely use uncooked chicken as i'm so used to having it in the freezer pre-cooked. That comes out along with the curry gravy and tomato paste. The advantage of this vs the time it takes to cook, minimal i know, but it's just what i'm used to.
Nice touch on the meethi leaves. Doh... i could have done that last night, since i didn't have any fresh corriander, couldn't i?? :-\. Ok on the lemon as a glug often goes in to many a phall.
Did it pass the important test though? Is it a match for your north of the border phalls and not a wishy washy namby pamby southerner's phall ;D?
Look forward to the pics mate. Thanks for giving it a go and the in detail report ;)
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Hi CH
Thanks for posting :)
Looks like a good tongue tickler and an authentic Ayurveda cure for stomach ulcers. ;D
If eaten regulary it minimalises chance of flu, colds and stomach bugs. Sure as hell nothing is going to want to be in the vacinity of this volcano lava :D
You know when you have achieved an Asian palate when you can
crunch on fresh green finger chillis. like they were carrots.
Very true CT. However, a naga or scotch bonnet soon brings me to my knees though >:(
Yes, Singe-Fry is my new Gora cooking term for burning spices in your 'Beginning' Tarka.
An apt term of phrase mate. It's a case of how close can you get to cooking the rawness out of the spice but not actually burning it. There is a thin line and it takes only seconds to cross it :o
p.s. I can see a nice garnish of fresh ginger Julienned and a drizzle of Mr.Naga oil on this one. ;)
There'll be no ginger, julienned or otherwise going anywhere near a curry i cook. I tolerate it only because i can't taste it ;D. Now a drizzle of naga oil is a different story ;D ;D
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CH...never had a Phall before so there aint anything for me to go by as a comparison unfortunately.
I like a Vindaloo tho and this (to me) is very close to one which I used to regularly get from local T/A.
Nice and hot the way I like it. Not just a rekktum rekker tho..there's a fair bit of taste going on too :)
Just had my neighbour in and he sampled the sauce and went..."wow"..then he kinda went purple/red ...hehehehe...i stupidly omitted to tell him it was a hot curry and he dived right in taking a massive spoonful...hehehehehe
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finally found a recipe that tastes better than most efforts from my local T/A
Curryhell...yer a star :-*
hope my pics do your outstanding recipe some much deserved justice
As stated previously, I didn't add pre-cooked chicken as I prefer to add raw chicken to sauce and let chicken marinade for a couple of hours. IMO chicken picks up more taste and also takes lots of colour from the sauce which permeates the chicken
note how red the chicken looks in pics.
this isn't a coating of sauce, it's similar to a thin "crust" much like chicken tikka
PS-sorry about the rather wilted looking coriander on top...been sitting for 5 mins before I found the picture taking apparatus
(http://www.curry-recipes.co.uk/imagehost/pics/29501b98ca3116aaf5ac7d62d1e317f8.JPG) (http://www.curry-recipes.co.uk/imagehost/#29501b98ca3116aaf5ac7d62d1e317f8.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/dc80fa01184987d856a2c62bb72c6b8f.JPG) (http://www.curry-recipes.co.uk/imagehost/#dc80fa01184987d856a2c62bb72c6b8f.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/3ef9e71a79dad0293916d08e8969959d.JPG) (http://www.curry-recipes.co.uk/imagehost/#3ef9e71a79dad0293916d08e8969959d.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/8bcbfb24d89fb4593bf71a170cce88ee.JPG) (http://www.curry-recipes.co.uk/imagehost/#8bcbfb24d89fb4593bf71a170cce88ee.JPG)
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finally found a recipe that tastes better than most efforts from my local T/A
Curryhell...yer a star :-*
Don't know about that Mr M. My title is "spice god" - if only :o ;D
Glad you enjoyed it and can produce another dish you are happy with.
hope my pics do your outstanding recipe some much deserved justice
As stated previously, I didn't add pre-cooked chicken as I prefer to add raw chicken to sauce and let chicken marinade for a couple of hours. IMO chicken picks up more taste and also takes lots of colour from the sauce which permeates the chicken
note how red the chicken looks in pics.
this isn't a coating of sauce, it's similar to a thin "crust" much like chicken tikka
I think the pics more than do it justice. For a moment i thought you were using chicken tikka :o:D
PS-sorry about the rather wilted looking coriander on top...been sitting for 5 mins before I found the picture taking apparatus
[/quote]
Forgiven. ;) I'm sure it was soon pushed out of the way one you started to tuck in :P
I like the accompaniment in picture 2. This should be part of the tarka for all recipes 8) 8)
I made it again tonight. Left out the chilli flakes and replaced with chilli powder and used chicken tikka instead. Will report back later as i was a little bit kettled when i got home to eat it >:(
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As promised a report back on the suggested variation of changing crushed chilli for plain MDH degghi mirch. I'll let the pics do the talking. I only added 1 rounded tbsp of powder with the second ladel of base and i garnished with corriander instead of birdseye chillies. A nice hot smooth sauce, full on flavour and heat but not explosive heat like the chilli flakes. The corriander also added that little something, as it always does. Worth a go Mr M.
The curry
(http://www.curry-recipes.co.uk/imagehost/pics/2a929ce341be10f625d46ad38794acc1.JPG) (http://www.curry-recipes.co.uk/imagehost/#2a929ce341be10f625d46ad38794acc1.JPG)
The bonus of the evening ;D ;D
(http://www.curry-recipes.co.uk/imagehost/pics/17cc1224a5771a0eeb0e4f3beb9fb1ce.JPG) (http://www.curry-recipes.co.uk/imagehost/#17cc1224a5771a0eeb0e4f3beb9fb1ce.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e66f6ec768fd3e852f9faa65ad45c112.JPG) (http://www.curry-recipes.co.uk/imagehost/#e66f6ec768fd3e852f9faa65ad45c112.JPG)
Supper, which incidentally didn't last very long ;)
(http://www.curry-recipes.co.uk/imagehost/pics/d2be45206e72212d3c50638f1702e820.JPG) (http://www.curry-recipes.co.uk/imagehost/#d2be45206e72212d3c50638f1702e820.JPG)
I will post the recipe for the brinjal bahji after i next make it. By pure chance i spoke with Abdul and he told me how to cook it. "It's quite simple" he said and it was. But even then i managed to get something wrong. However, it tasted as good as many i have eaten in restaurants, certainly better than some and with a bit more practice, hopefully it will be as good as the best. I do so love this dish. It had the smell and that familiar taste had infused into the brinjal :o :P 8)
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Having posted a few pics CH's asked if i would comment in the thread section to give people a chance to check out the recipe that wouldn't normally so here goes. This is a great dish i was worried at first that it would be to hot for me i have never had a phall before so i couldn't compare the flavour to a bir dish but the fflavours arfe great it's not just a mouthfull of heat as you might expect if anyone has tried the north indian special for me this is just as good maybe even better so if you like a curry with heat give it a go definetly worth a try.
here is the chicken tikka phall cooked the night before i planned to eat it i always cook my curries that have a lot of chilli in the night before so that my nostrills are not full of chilli i find you can appretiate the flavour better.
(http://www.curry-recipes.co.uk/imagehost/pics/915111192ce047b94f3fef58926a22e8.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8b5b88e80bc43c85453eded756e4d50c.jpg)
and heres it is for dinner last night
(http://www.curry-recipes.co.uk/imagehost/pics/987bf39716293060983c1e55d36e8174.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/cc519e153049aaac56fb20ee48ae8061.JPG)
Jamie
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Thanks for posting in the recipe thread. I find it's always helps to have feedback from members who have tried the dish.
I could eat that lot right now Jamie :P. You have certainly done my recipe justice with those pics. I think the warning lights are the intense red colour of that oil :o :o ::). Lovely stuff :P. You've now got me thinking on what i'm going to cook for supper tonight :-\ SL's Punjabi Masala is on the radar for sure :)
One day i'll get round to writing up the phall recipe that was put together especially to satisfy my craving for intense heat - oh so long ago. I'll include the amusing little story that goes with it ;D
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No problem ch the least I could do looking at the pics I could knock another one up right now but im off out for one tonight lads night out off to the dogs then a curry happy days ;D
Jamie
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I have to admit that all looks really lovely, but I fear way too hot for my palate.
But!! it has got me in the mood for cooking Indian tonight at home. I've got some pre cooked lamb out, 2 chicken breasts, 2 portions of base sauce.
I'm thinking Lamb Bhuna, but hot, I know my kids will want Kashmiri Chicken Masala, Mushroom Bhaji, Aloo Gobi, and I've bought these lovely looking "Euro Bakery" Garlic Tafoon Naan breads from Aldi. Roll on 6pm!! :)
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I have to admit that all looks really lovely, but I fear way too hot for my palate.
But!! it has got me in the mood for cooking Indian tonight at home. I've got some pre cooked lamb out, 2 chicken breasts, 2 portions of base sauce.
I'm thinking Lamb Bhuna, but hot, I know my kids will want Kashmiri Chicken Masala, Mushroom Bhaji, Aloo Gobi, and I've bought these lovely looking "Euro Bakery" Garlic Tafoon Naan breads from Aldi. Roll on 6pm!! :)
I'm looking forward to the post already Bob. Must get the gravy and tikka out of the fridge myself and head to the shops now ::) ;D
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What did we use to do on a Saturday evening before curry came along?
I've completely forgotten now ::) ;D
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I have to admit that all looks really lovely, but I fear way too hot for my palate.
But!! it has got me in the mood for cooking Indian tonight at home. I've got some pre cooked lamb out, 2 chicken breasts, 2 portions of base sauce.
I'm thinking Lamb Bhuna, but hot, I know my kids will want Kashmiri Chicken Masala, Mushroom Bhaji, Aloo Gobi, and I've bought these lovely looking "Euro Bakery" Garlic Tafoon Naan breads from Aldi. Roll on 6pm!! :)
I'm looking forward to the post already Bob. Must get the gravy and tikka out of the fridge myself and head to the shops now ::) ;D
Hi Dave,
Ended up making, Kashmiri Chicken Masala, Chicken Tikka Masala, Lamb Bhuna (Hot), Mushroom Bhaji, (I am addicted to this at the moment), Bombay Aloo, Rice and warmed through these wonderful, "Tafoon" Naan breads :)
(http://www.curry-recipes.co.uk/imagehost/pics/b2f00322569b782f2e78a1ce738cdef1.jpg) (http://www.curry-recipes.co.uk/imagehost/#b2f00322569b782f2e78a1ce738cdef1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b6250540cd19fcde475da7c6c825e565.jpg) (http://www.curry-recipes.co.uk/imagehost/#b6250540cd19fcde475da7c6c825e565.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/3e059da69eae6cc37ca01eaa9f35fce1.jpg) (http://www.curry-recipes.co.uk/imagehost/#3e059da69eae6cc37ca01eaa9f35fce1.jpg)
Probably a bit off topic here, but just following on the conversation - sorry :)
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Probably a bit off topic here, but just following on the conversation - sorry :)
::) Never mind. May attact some attention to the thread :D. All looking good and enticing as usual. Hot mushroom bhaji :o . Manager in my local BIR mentioned madras strength mushroom bhaji last week. I declined the offer given the heat of my normal dish. I know jb has a thing for this. Maybe i'll have to give it ago. Not today though. Tikka to marinade, chicken to cook, onion bhajis to make and mutton to collect from the BIR this evening. May even have to have a takeaway and see if i can get them to let me watch and enquire further about mutton tikka and use of karela while i'm at it ;D
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Probably a bit off topic here, but just following on the conversation - sorry :)
::) Never mind. May attact some attention to the thread :D. All looking good and enticing as usual. Hot mushroom bhaji :o . Manager in my local BIR mentioned madras strength mushroom bhaji last week. I declined the offer given the heat of my normal dish. I know jb has a thing for this. Maybe i'll have to give it ago. Not today though. Tikka to marinade, chicken to cook, onion bhajis to make and mutton to collect from the BIR this evening. May even have to have a takeaway and see if i can get them to let me watch and enquire further about mutton tikka and use of karela while i'm at it ;D
Looking forward to this evenings post then!! ;D
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1/2 tsp all purpose seasoning ( I used Rajah brand or you could use salt instead)
1 1/2 tsps sugar
Are these teaspoon measures level, heaped or what, please?
Thanks for being precise about all the other spoon measures. Just these two got away. Would you like me to update the original recipe, to bring it closer to perfection?
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1/2 tsp all purpose seasoning ( I used Rajah brand or you could use salt instead)
1 1/2 tsps sugar
Are these teaspoon measures level, heaped or what, please?
Thanks for being precise about all the other spoon measures. Just these two got away. Would you like me to update the original recipe, to bring it closer to perfection?
They are indeed level George. Please amend my recipe accordingly. They obviously slipped the proofing net :-\ Not sure about perfection though, but tasty and hot it is ;D
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Tried this last night, although I didn't have any green finger chillies I put 6 large red, and Rajah hot chilli powder instead of deggi mirch. It was very nice, if not as hot as I was expecting - probably the substitutions I made were to blame, that and my asbestos stomach... ;)
Thanks for posting it, I'm looking forward to your insanely hot phall recipe :D
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Nothing wrong with asbestos stomachs sp. Glad you enjoyed the dish. Did you use just chilli powder or flaked chillis as well? The flaked chillis give much more impact. And the substitutes seem quite reasonable ;) I will be posting my "dynamite (using Abdul's words) recipe very shortly. Need to make sure it's up to the job first. It won't be one for the faint hearted but it certainly won't be chicken jalzala ;D ;D
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Hi 976bar what recipe are you using for the Kasmiri dish.
Great pics by the way.
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m8 made your phall last night with Abdul's base the mix powder but couldn't get jalpur garam Masala so used rajas and rajas mild madras curry powder m8 the curry was bang on lovely taste and the hotness was good like my local take away jinnahs cheers m8
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Hmmm...............
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Would that be
Hmmm8...............
? ;)
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Just made this tonight, absolutely beautiful, used a fresh batch of Jb base and added a moruga scorpion chilli.
Have to say it is one of the most satisfying curries I've eaten in a while, and that is saying something!
Will upload pics later
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One day i'll post the extreme chicken phall recipe made for me. You think this is hot ;D ;D
Have you posted this anywhere CH?
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Although i have been looking in regularly i am now just started to catch up on many of the posts i've missed. Thanks for trying it Andy and giving some feedback. I'm sure that extra little addition added something ;D Maybe now i'll have some time to finally try jb's base. What happened to the pics then?
Have you posted this anywhere CH?
A bit late I know but if you haven't already come across my tribute to one of the first and great restaurants in my area and the extreme dish it used to prepare for me, here's the link. Didn't think it would be very popular so did not add it to he "mains" section ;D
http://www.curry-recipes.co.uk/curry/index.php/topic,12198.msg97871.html#msg97871 (http://www.curry-recipes.co.uk/curry/index.php/topic,12198.msg97871.html#msg97871)
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There you go ;)
(http://www.curry-recipes.co.uk/imagehost/pics/7b0ef3ba044909caea212cdd50cab3ba.jpg)
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Thanks for sharing the recipe CH, I would love to give your Phall a go when time permits. MadrasAndy your photos of the curry are mouthwatering and inviting.