Author Topic: India's Hottest Curry"PHALL" (Read 6684 times)

Kudrat Kaur · « **on:** July 22, 2010, 08:34:21 PM »

The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. For example, the well-known Brick Lane Curry House in New York has a "P'Hall of Fame" on their website and will provide customers who finish the dish with a free drink and a certificate. In the UK, a charity competition was based on competitors eating increasingly hot phalls.

Phaal, which contains ten different chilies and emits so much heat that chefs wear a protective mask while making it, first appeared on Brick Lane’s menu in 2002, but an appearance on the Travel Channel’s sleeper stunt-food hit “Man Vs. Food” in 2008 put it on the map for local stunt diners.

On the show, host Adam Richman took the “Phaal Challenge,” in which diners brave 16 ounces of the ultra-spicy curry in pursuit of a free beer, a certificate of completion and a place in the restaurant’s online Phaal of fame. Richman finished his order, and others soon arrived to replicate that feat.

Punjabi Janta Forums - Janta Di Pasand · « **on:** July 22, 2010, 08:34:21 PM »

LondonPunjabi · « **Reply #1 on:** July 22, 2010, 09:04:53 PM »

Kudrat Ji.

In the UK the hottest curry available from Indian restaurants is a “Vindaloo”.

But the origins of the vindaloo are not Indian at all. Vindaloo was concocted after the cheap meals the Portuguese soldiers use te get in Goa during Portugal’s rule there.
Vindaloo is a very popular chilli and vinegar based fiery hot dish from Goa, on the western coast of India. Goa was occupied by the Portuguese for a number of years and so naturally, the Portuguese style of cooking has a marked influence on the local dishes of Goa. Vindaloo is one such dish, which is popular not only in India, but also very popular among the Europeans and other westerners. This curry can be made with any type of meat such as chicken, beef or pork or even with seafood. Some Indian restaurants include ‘aloo’ in this recipe, but the original vindaloo dishes do not have aloo. Here is a simple recipe for Chicken Vindaloo.
Ingredients
1 kg. diced chicken
1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Method

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.
Heat oil and saute bay leaves and onions until soft. Remove and set aside.
Now fry the marinated chicken for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.
Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary.
Garnish with fresh coriander leaves and serve with steamed Basmati rice. I hope you will enjoy this delicious curry recipe.

Funnily enough you name the “Brick Lane” restaurant. In the east end of London there is a Bangladeshi area known as Brick Lane area. Brick Lane itself is full of Bengali restaurants. White folk love it because the food is cheap.

Author Topic: India's Hottest Curry"PHALL" (Read 6684 times)

Kudrat Kaur

India's Hottest Curry"PHALL"

Punjabi Janta Forums - Janta Di Pasand

India's Hottest Curry"PHALL"

LondonPunjabi

Re: India's Hottest Curry"PHALL"

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