Phall

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
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[edit]

  1. ^ http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries
  2. ^ "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Retrieved 2008-07-14.
  3. ^ "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. Retrieved 2008-07-14.