Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on August 09, 2013, 11:42 PM
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Coming to the forum soon. The daddy of the ex-hots. The Rushholme phal. Featuring scary amounts of blended chilli powders, and a supporting cast of methi, black pepper, chilli/garlic sauce, lemon juice, salt, and vinegar.
Late 80's/early 90's recipe.
(http://www.curry-recipes.co.uk/imagehost/pics/3ee36395b4445e9366a255a05b374111.jpg)
Ultra hot, ultra smooth. Believe me, it will be worth the wait.
Rob :D
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Looking forward to it, but please tell me it's got flavour to match the heat. ;)
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Looking forward to it, but please tell me it's got flavour to match the heat. ;)
Yup. Oozing with lovely BIR chilli aromas/flavours. Sharp, yet somehow smooth. Pretty fiery. Just polished off the contents. A proper nose dribbler. I was blowing bubbles out of both nostrils. Two rounded chef's spoons of chilli powder(s), plus extras, and I'm fairly confident I'll be OK tomorrow morning, to tell the tale.
Rob :)
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Rob, you just know i'm gonna take the bait on this one, don't you ;)
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Rob is this from your local BIR or have you cooked this yourself. Unlike CH it is probably beyond my upper limits of heat but I'll be happy to stand beside both of you and breathe in the aroma!
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...I'll be happy to stand beside both of you and breathe in the aroma!
Hopefully. prior to devouring the meal and not afterwards! :D
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...I'll be happy to stand beside both of you and breathe in the aroma!
Hopefully. prior to devouring the meal and not afterwards! :D
:D
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That phal looks evil, the way it is seeping through the too of you TA carton!
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That phal looks evil, the way it is seeping through the top of your TA carton!
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I do believe I may have had one too many Kingfishers the other night. Sorry about that :D
Was just thinking that there doesn't seem to many places to get a phal hereabouts, with most TAs etc. just offering any old curry made medium, madras hot, vindaloo hot; occasionally phal hot. I remembered then the late night's boozing at the Jabez, and trips into Rusholme in the hope somewhere was still open. The late night/early morning phal was a speciality in those days, and a force to be reckoned with. More of a thick sauce type affair, volcanic lava with tons of chill powder and some chicken (often roast), rather than a proper "curry". Mega hot. The, "I want it as hot as you can make it, please waiter". When ordered, you would have to finish it, or you would look extremely silly in front of your mates, and of course, the ladies.
I then thought, why not have a go at making one?
Ex-hot chicken phal:
(http://www.curry-recipes.co.uk/imagehost/pics/d128f3268ecd9ca4ef0094cdfdc70d60.jpg)
Not a bad effort. Definitely hot. Used lots of swear words when eating it, accompanied by sweating, sniffling, dribbling, hiccups, and a burning pain in my chest. This was very tasty though. Lovely chilli and garlic, black pepper, and sour. But it was so bloomin' hot! Was it as hot as the Rusholme phal? Maybe not, perhaps I should have gone the whole hog and used just one type of chilli powder, or deggi mirch. I wonder if they used (or even could get) deggi mirch back then? How much salt (and vinegar) did they use? Probably loads. Did they even bother to cook the chilli properly? No, I don't believe they did, recalling "experiences" the next day, and the day after.
Anyhoo, a few more pics below, including a few of the prep, in reverse order.
Straight from the pan:
(http://www.curry-recipes.co.uk/imagehost/pics/d240517669efcfea05b98a0aa3e9f309.jpg)
Quite authentic TA appearance I felt, after being allowed to rest a while with the lid on:
(http://www.curry-recipes.co.uk/imagehost/pics/43f96f0cc3549446d3ed3da2c35c9033.jpg)
This is great!
(http://www.curry-recipes.co.uk/imagehost/pics/3710ac7efba7c3b34c55c6651e1674f6.jpg)
Not far off ready. The sauce is thicker than it looks.
(http://www.curry-recipes.co.uk/imagehost/pics/8c1bfd20957847c52793accfca8544f0.jpg)
More freshly milled black pepper:
(http://www.curry-recipes.co.uk/imagehost/pics/9365e9c5a469ecce197602edc9645fdd.jpg)
I'm happy the spices are cooked sufficiently. The flavours of chilli are awesome. It's not just about heat.
(http://www.curry-recipes.co.uk/imagehost/pics/9070dcaf6921a159ff2562e3867ad24c.jpg)
Still in no rush at this stage. Test for bitterness. There should not be any. Then singe with a little gravy.
(http://www.curry-recipes.co.uk/imagehost/pics/a4dfac7f9a1103808fa11b68f0469858.jpg)
I'll drink a bottle of Kingfisher (275 ml) whilst this stage is being cooked, maybe two. No real chef skills at the moment. But these spices must be cooked. There is no way this amount of chilli will get cooked with just a quick mix/scrape, and boiling/reducing in base gravy for a few minutes. The glorious flavours of the chilli wont develop, and there will be serious next-day issues.
(http://www.curry-recipes.co.uk/imagehost/pics/40a24a63d40e544e41a00832a686aec0.jpg)
2 tsp of mix powder, 1 rounded cs of ex-hot chilli powder, 1 rounded cs of kasmiri mirch (a very nice blend). Methi and fresh lemon juice to follow:
(http://www.curry-recipes.co.uk/imagehost/pics/f5a610c84ba9e337e9af1831af0c56c7.jpg)
1 1/2 cs of sunflower oil and 1 tsp of Pran mustard oil:
(http://www.curry-recipes.co.uk/imagehost/pics/be4111b203fedb0ac7a56d6c5841ead7.jpg)
Feedback as always, welcomed.
Rob :)
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Superb looking dish Rob.
Can I just ask a question regarding Degi Mirch and Kashmiri Mirch.... what is the difference ?
Trying to get hold of some Kashmiri Mirch but don't want to resort to buying online to pay postage for it.
I got hold of some MDH Degi Mirch the other week, and have used it instead of chilli powder in a Madras, tastes milder.. that right ?
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Can I just ask a question regarding Degi Mirch and Kashmiri Mirch.... what is the difference ?
Basically, Kashmiri mirch contributes colour (red) whilst Deggi contributes heat. Of course, both contribute both colour /and/ heat, but Kashmiri is used primarily for colour.
Trying to get hold of some Kashmiri Mirch but don't want to resort to buying online to pay postage for it. I got hold of some MDH Degi Mirch the other week, and have used it instead of chilli powder in a Madras, tastes milder.. that right ?
If it tastes milder using MDH Deggi mirch, that would suggest to me that you were already using a fairly hot blend of ground chillies in the first place; my experience has been that using Deggi Mirch rather than (say) Rajah ground chillies tends to increase the heat a little rather than diminsh it.
** Phil.
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Superb looking dish Rob.
Can I just ask a question regarding Degi Mirch and Kashmiri Mirch.... what is the difference ?
Trying to get hold of some Kashmiri Mirch but don't want to resort to buying online to pay postage for it.
I got hold of some MDH Degi Mirch the other week, and have used it instead of chilli powder in a Madras, tastes milder.. that right ?
Good point rshome. Not sure actually myself. Seem to remember deggi mirch as being pretty hot though, and sharp. Kashmiri mirch is considered to be somewhat milder and, as Phil mentions, it also adds colour. A chef told me once that a "different" kind of chilli should be used for a phal. He didn't know the name in English. I assumed he meant deggi, but may have been wrong. Someone will know though. Chewy or Curryhell for example. Proper curry chefs.
Rob :)
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A chef told me once that a "different" kind of chilli should be used for a phal. He didn't know the name in English. I assumed he meant deggi, but may have been wrong.
I suspect not, Rob. Whilst Deggi mirch is hotter than Kashmiri, it is by no means hot enough to create the Bangalore phal effect without using a couple of chef's spoonsful. I suspect there are far far hotter ground chillies available, but as I no longer even eat vindaloos, let alone phals, I have not bothered to research them.
** Phil.
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It looks very nice but, I'm sure, after a couple of mouthfuls, you can't taste anything.
Each to their own, but I prefer flavour :)
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Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil. Would like to see you make a vid of this recipe if you're equipped to do so as you clearly have a good level of ability.
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Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil.
Hah! :)
I agree, with NJ. you should video your cooking! I'm sure we all can learn from you. While this dish looks great Bob, it is certainly way ahead of my heat threshold level.
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Looks great. If I try it I will amend to a heat level I can stomach, which is way down the scale from yourself!
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Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil.
Hah! :)
I agree, with NJ. you should video your cooking! I'm sure we all can learn from you. While this dish looks great Bob, it is certainly way ahead of my heat threshold level.
It's a nice thought. But I can assure you that a video of me cooking would be comical, at best. I wouldn't be able to stop laughing anyway. "Hi curry fans", "if you don't do this it is NOT a madras, etc. I wouldn't be able to keep my face straight. Not to say other people shouldn't have a go. All the vids are useful. It's just not for me; not yet anyway.
Rob :)
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[ A chef told me once that a "different" kind of chilli should be used for a phal. He didn't know the name in English. I assumed he meant deggi, but may have been wrong. Someone will know though. Chewy or Curryhell for example. Proper curry chefs.
Oh, if only I were Rob. Stirling effort and mouthwatering pics for a chilli head like myself. As for different types of chilli powder being used for phall, in all the kitchens i've been in, more so during the late 80's early 90's, it's been the same as they use for any other dish. Nowadays, they may have a little bottle of something special to add for the more demanding diner ;D . But during the 80's and 90's when I was at my phall peak, the only difference was technique and the addition of dried red and / or fresh green chillis to increase the heat or even more chilli powder. One of my other regular haunts even thickened the curry with chilli powder :o :o . No degghi mirch or such like in my neck of the woods back then. I can remember being in the kitchen in my regular BIR at lunchtime, i used to do the evening as well some days :o . and there was some severe coughing, choking and spluttering going on while he was doing my curry.
I'd be interested to try your recipe and see how it compares. I will eventually get round to posting the recipe for the extra hot phall cooked for me during my hey day at my then local. Now that was HOT :o :o :o but very simple. Hiccups is always a good sign for me that the curry is somewhere near how i like it to be ::)
I haven't rushed as i doubt there are many members who like their curry lava hot. For most the heat kills the flavour but for the chilli head the flavour is savoured through the heat :P
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It's a nice thought. But I can assure you that a video of me cooking would be comical, at best. I wouldn't be able to stop laughing anyway. "Hi curry fans", "if you don't do this it is NOT a madras, etc. I wouldn't be able to keep my face straight. Not to say other people shouldn't have a go. All the vids are useful. It's just not for me; not yet anyway.
Haha!
For all I care, the video could be filmed a la chewy (sans the 70s and 80s porn background music :D) -- just a fixed camera shooting the pan without narration, but with subtitles would certainly do. Consider it. ;-)
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Found this rather nice description of a phal in an a la carte menu:
"Phal. Dangerously hot dish. Similar to a vindaloo but with an excessive use of chilli elements. Order with caution and at own risk".
http://www.landmarkrestaurant.co.uk/alacarte.pdf (http://www.landmarkrestaurant.co.uk/alacarte.pdf)
Also just read the contents label of one of the little pots I bought at the chilli festival the other week. Contents: Dried flaked Trinidad Scorpion Butch T. Dried Flaked Ghost Chilli. Sounds like a nice combo. Smells very fruity. Reckon I'll give it a go.
Rob :)
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Back in the good old days, before the emergence of such extracts, heat was created the good old fashioned way. How my old BIR used to achieve this
http://www.curry-recipes.co.uk/curry/index.php/topic,12198.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12198.0.html)
Rob, that curry's not extra hot phall, it's baby food ;D ;D ;D ;)
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Rob, that curry's not extra hot phall, it's baby food ;D ;D ;D ;)
Baby food indeed!
Just looked at your effort Dave. Doesn't seem to much chilli powder? Light-weight curry mate.
Sprinkle it with some hundreds and thousands, and stick a tomato rose on top. ;D ;D ;)
Rob :)
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Grand unveiling soon. The new and improved, ex-hot phal.
(http://www.curry-recipes.co.uk/imagehost/pics/86ca2d1c36d584bee8cced79a9c1cf81.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/94d0465e0b6424021ba3d1b72428a70c.jpg)
Mega hot. Seriously tasty!
Rob :)
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Looking forward to it Bob. Although just looking at it will make me sweat.
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I love that death's head balti pan Rob. Very appropriate given the contents! ;D
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love that skull :D
I bet that it is the missing ingredient..
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It's a totally wicked presentation isn't it? The skull came with a little pot of Trinidad Scorpion chilli flakes I bought recently, stuck on top, but it fell off. I glued it to the lid of my balti dish with araldite. Going to suggest the idea to restaurants hereabouts. I don't see how anyone could not be impressed.
Rob :D
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The phal looks great but don't you use tomato paste? TA's use a cs and a half per portion. A phal is a very tomato based curry....and chilli of course. Generally a phall contains 3 times as much chill as a vindaloo and 6 times that of a madras
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The phal looks great but don't you use tomato paste? TA's use a cs and a half per portion. A phal is a very tomato based curry....and chilli of course. Generally a phall contains 3 times as much chill as a vindaloo and 6 times that of a madras
Erm, yes, do use quite a bit of tomato paste. To be honest I think a madras, a vinders, and a phal are meant to be completely different dishes, irrespective of the amount of chilli powder included. There does, however, seem to be quite a lot of regional variation. I think my phal efforts qualify as an authentic Ex-hot variety, typical faire of some high quality establishments, oop North, for example.
Rob :)