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Type Curry
Place of origin United Kingdom
Main ingredients chilli peppers (or scotch bonnet or habanero peppers), tomatoes, ginger
Cookbook: Phall  Media: Phall

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.[2]

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.[3]

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.[4]