Phall
| Type | Curry |
|---|---|
| Place of origin | United Kingdom |
| Main ingredients | chilli peppers (or scotch bonnet or habanero peppers), tomatoes, ginger |
Phall (sometimes spelled fall, faal, fahl, phaal, phal or paal) is a British Asian curry dish, which originated in British Bangladeshi restaurants[1] in Birmingham, UK. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore.
It is one of the hottest forms of curry regularly available, even hotter than the vindaloo, using a large number of ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.[2]
The phall has achieved notoriety as the hottest generally available dish from Indian restaurants. In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[3]
References
- ↑ http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries
- ↑ "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Retrieved 2008-07-14.
- ↑ "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. Retrieved 2008-07-14.
