|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 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.
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.
- "What is Phall Curry?". indiacurry.com. Retrieved 2009-07-17.
- "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.