|Place of origin:|
|chili peppers (or scotch bonnet or habanero peppers), tomatoes, ginger|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Phall (sometimes spelled fall, faal, fahl, phaal, phal or paal) is a British Asian Indian curry dish, which originated in Indian restaurants in Birmingham, UK, and 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 chili peppers, or a hotter type of chili such as scotch bonnet or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.
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 beer and a certificate. In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.
- "What is Phall Curry?". indiacurry.com. Retrieved 2009-07-17.
- "Vindaloo/Phall curry". thespiceisright.com. Retrieved 2008-07-14.
- "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Retrieved 2008-07-14.
- "Homepage (click on "P'Hall of Fame")". Brick Lane Curry House. Retrieved 2008-07-14.
- "The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?". SeriousEats. Retrieved 2008-07-14.
- "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. Retrieved 2008-07-14.