Hot Phall
Submitted by seratt
Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.
YIELD
8 servingsPREP
30 minCOOK
1 hrsREADY
1½ hrsHot phall is the curry-house benchmark for serious heat seekers, a British-Indian dish that came out of the Birmingham balti houses as a one-up challenge to the already-hot vindaloo. Twelve fresh green chiles, three teaspoons of chili powder, and a deep masala base of garam masala, fenugreek, cumin, and coriander build a curry that earns its reputation and then some.
The technique mirrors a classic curry-house cook. Aromatics first, then a wet spice paste fried until the oils bloom (about 10 minutes), then tomato and chiles, and finally browned meat folded in for an oven finish that pulls everything together. The slow oven phase is what fuses the heat-spice complexity instead of leaving it raw and aggressive.
Making a paste of the dry spices with a splash of water before adding them to the pan is the key. Hitting hot oil with dry powder scorches the spices and turns the curry bitter. Hydrate them first, and they bloom into deep, layered heat.
Chef Tips
- Use ghee over vegetable oil for the most authentic, nutty flavor in the base.
- Wear gloves when handling 12 chiles. Skin contact with chile oil burns for hours.
- Choose Thai bird’s eye chiles for serious heat, or Anaheim for a milder phall.
- Lamb shoulder, chicken thigh, or stewing beef all work. Avoid lean cuts, they dry out over the long bake.
- Serve with cooling cucumber raita, basmati rice, and naan to soak up the gravy.
Variations
- Reduce chiles to 4 to 6 for a hot-but-manageable version. Phall is meant to be aggressive but you can dial it back.
- Stir in a tablespoon of mango chutney at the end for a sweet-heat balance.
- Top with crispy fried onions and fresh cilantro just before serving for textural contrast.
Ingredients
Directions
Heat a large non-stick pan or heavy skillet over medium-high heat. Add half the ghee (clarified butter) or oil, let pre-heat then add the onion, garlic and ginger and cook until golden.
In a small bowl mix the spices with a bit of water to make a paste. Add to the onion mixture, and cook for 10 minutes.
Pre-heat the oven to 400℉ (200℃).
Meanwhile seed and finely chop the green chili peppers. Wear glove and/or be cautious. Wash your hands well after handling and keep your hands away from your face.
Add the tomato and the green chili peppers to the skillet. Cook for a further 10 minutes.
Meanwhile chop the meat. Heat the remaining ghee or oil over medium-high heat. Cook the meat until the outside is browned for about 5 to 10 minutes.
Combine all ingredients in a casserole dish. Bake in the oven for 45 minutes to one hour. Serve with rice.
Comments
This curry dish is savage. Even washing out the pan after cooking makes you cough as the chilli vapour hits the back of your throat but it is highly addictive to hardened curry munchers. The recipe above is from Pat Chapmans 1984 restaurant book.