DON'T TRY THIS UNLESS YOU LIKE IT HOT !!!
Finally I had some time to recreate the dish served to me regularly back in the 80
Now that's making me sweat just looking at the picture CH
Just had some Jellied Eels to cool me down ;D
you've put in the mood for a spicey one tonight
Cheers MT
Way way way beyond my heat capacity, even in the days when I lived on Bangalore Phals, but the story about the need for a sudden "about turn", and the ever-increasing pace as the loo beckoned ring true -- at some point in my late teens/early twenties I developed IBS, which would manifest itself about 15 minutes after finishing a good Chinese meal in the Lotus Inn, Chislehurst. Unfortunately 15 minutes was only half-way home, and at the top of White Horse Hill I would bid my friends and fellow-diners "goodnight", and set off down White Horse Hill at a steady trot. At Beanshaw, this would lengthen into a canter, and by the start of The Course it would be a full-blown gallop. Trousers would be unfastened at the same time as the front door, and an almighty dash the length of the hall would then ensue; there was rarely if ever time to close the loo door. Fortunately (thank G@d !) disaster never actually struck, but I am certain it was rarely more than half a second away. I still get struck in the same way from time to time, but at least it is no longer a regular Saturday night experience.
** Phil.
Very nice CH. Not exactly a molten lava phal. Where's the sauce? Looks a bit gritty with all those mild chilli seeds, which just get stuck between your teeth. It this a typical southerners' phal? Back in the day it would have been on the desserts menu in Rusholme.
Good effort though.
Rob ;D ;D ;)
Am rushing to the loo as we speak...
Curryhell, just read your commentary and giggled all the way through. This is something I have not had the pleasure of experiencing as my upbringing on curry was from a young age and one I have continued. Your comment about the curry producing a bout of hiccups made me snigger as my wife always tells me that this is how she can tell I am eating a really hot one.
The pictures look great and I intend to have a go at this recipe.
Rob
Quote from: Rob-phall-benwick on October 07, 2013, 07:52 PM
Curryhell, just read your commentary and giggled all the way through. This is something I have not had the pleasure of experiencing as my upbringing on curry was from a young age and one I have continued. Your comment about the curry producing a bout of hiccups made me snigger as my wife always tells me that this is how she can tell I am eating a really hot one.
The pictures look great and I intend to have a go at this recipe.
Rob
I thought it was quite amusing, unlike the sister-in-law's partner ;D ;D ;D Serves him right too :)
Try it at your peril mate ;) Keep us posted
Cheers CH, thats Friday Curry Clubs next curry sorted.
Cant wait to make this
Sorry I didn't put it recipe format Andy but I didn't think there would be much demand ::) The texture is very much an acquired taste ;D I do hope you're not disappointed :D
I made this yesterday. I didn't put in as much dried chili (I guess about half). Did put in a nice handfull of fresh green chili's.
The pros:
- Good heat! I have tried making very hot vindaloos, but the amount of peppers or chili powder I add do not seem to change the end result very much. Dried chili might be the key!
- Very fragrant!
The cons:
- After first couple of bites, heat takes the upper hand
- Curry had this "they all taste the same"- feeling.
As for the cons, I am still looking for a curry with a distinct taste, an amazing heat but with a taste that takes the upper hand over the heat by every bite (I hope I am clear here). I had this amazing naga chili curry in The Spice (Tunbridge Wells). Super hot but every bite was soo tasty! I was eating the Phal with Mango chicken. Where heat would be all I taste with the phal, I would get this amazing mango taste when I was spooning it between my bites of phal. Maybe something sweet is missing? Dunno.
As for the curry tasting the same, it's a phase I have seen others on the forum get stuck in as well. I make a great mango curry (chewytikka's recipe, but with extra mango pulp), a great korma (CA's recipe with less sugar) and an excellent vindaloo (CA's recipe but adapted to contain more different chili powders and more tomato sauce and spices in general - might post this recipe one day, as it's always a winner at my dinner parties)). But for the rest, curries seems to taste very similar (and not all that special). I have been thinking it might be the addition of mix powder in the base. My current base is the Zaal base. Next base I think I will skip the last stage where spices are fried...