Phaal (made from scratch)
made from scratch, and it's going to be a hot one

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Phaal (made from scratch)

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Ingredients

Adjust Servings:
4-5 tablespoons Oil (Vegetable)
1/2 teaspoon Fennel (seeds)
1 large Onion (brown/white) around 200g / finely chopped
1 tablespoon Garlic & Ginger Paste
2.5 tablespoons Tomato (Paste) mixed with 6 tablespoons of water
1 teaspoon Mix Powder / Curry Powder
3/4 teaspoon Salt
2 tablespoons Chilli (Powder - Hot)
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 Coriander (Fresh/Chopped) chopped
250ml Water
8-10 pieces Meat, Vegetables, Paneer or Tofu
2 heaped teaspoons Mr Naga (Hot Chilli Pickle)
4 sliced Birds Eye Chilli

One of the hottest curries available, even hotter than the vindaloo, Made from scratch this 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

Features:
  • Heat 5/5
Cuisine:

Ingredients

Directions

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One of the hottest curries available, even hotter than the vindaloo, Made from scratch this 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

Base gravy version at https://thecurrykid.co.uk/recipe/phaal-british-indian-restaurant-bir-style/

(Visited 98,390 times, 2 visits today)

Steps

1
Done

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
Done

add the onion and continue to fry for a couple of minutes until the bitter smell disappears and it begins to caramelise

3
Done

add the garlic and ginger paste, stir through and fry for around a minute

4
Done

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
Done

add in half of the heated water, stir through and allow to reduce for a couple of minutes before adding the remaining water

6
Done

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, squeeze of lemon and fresh chopped coriander and stir through well

7
Done

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
Done

allow to simmer until the oils separate, the meat is cooked through and the sauce is the consistency you require

Josh

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Phaal (British Indian Restaurant / BIR Style)
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Methi Chicken (Restaurant / BIR Style)
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Phaal (British Indian Restaurant / BIR Style)
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Methi Chicken (Restaurant / BIR Style)

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