Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on January 13, 2012, 10:20 PM
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Having seen CA
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Only the genuine article would ever make & eat this at home!
I reckon you'd walk this
http://www.bbc.co.uk/news/uk-scotland-edinburgh-east-fife-15183070 (http://www.bbc.co.uk/news/uk-scotland-edinburgh-east-fife-15183070)
Regards
ELW
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looking good CH
love the chillis :)
would be grateful if you could post a quick recipe and I'll give it a blast :)
I know its called a phall but.... is it phall hot or vindaloo hot ???
reason for asking is...I order a vindaloo from a local T/A but in my eyes/taste buds ...its only Madras heat
Cheers
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Looks delicious CH. must admit I like a nice thick curry sauce with plenty of oil. Not sure I'd be able to take the heat though, Vindaloo's my limit :)
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I have a portion of Chewys 3 hr base defrosting as we speak...
been looking for something different to cook as I usually make the "old favourites" such as madras/bhoona/vindaloo/rogan josh...
c'mon...tingle me taste buds :)
01:00 here and I'm hungry/horny as hell..those pics are making me hot...curry porn ?
am i addicted . :)
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Looks Explosive CH :o :)
I think you should post the recipe and let peeps make their own mind up whether they make it or not. I might give it a go even if I would make it less hot :)
Nice Post!! :)
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CH that looks the dogs great consistency i don't order anything to hot when i go to a bir because as you say alot of chefs just think by loading it with chilli powder does the job and you just end up with a mouth fulll of heat but not much flavour and then you get the bloke on the table next to you with his family that doesn't get out much who orders the vindaloo then sits there pouring of sweat for the next half an hour try to keep a smile on his face ;D
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looking good CH
love the chillis :)
would be grateful if you could post a quick recipe and I'll give it a blast :)
I know its called a phall but.... is it phall hot or vindaloo hot ???
reason for asking is...I order a vindaloo from a local T/A but in my eyes/taste buds ...its only Madras heat
Cheers
I know the feeling Mr M. Unless you're a regular, you don't get the heat your'e after :(. Will post it in the appropriate section. I think you'll agree it's a phall :o. Sorry i didn't post it in time for last night's supper :'(
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Only the genuine article would ever make & eat this at home!
I reckon you'd walk this
http://www.bbc.co.uk/news/uk-scotland-edinburgh-east-fife-15183070 (http://www.bbc.co.uk/news/uk-scotland-edinburgh-east-fife-15183070)
Regards
ELW
Hi ELW. I read the headline the next day ;). But what really miffs me is that i didn't know of the existence of the restaurant or this dish when i was in Edinburgh. You can guess i'd have been straight in there and ordered it. It would have saved a 2 hour drive down to Newcastle and the Rupali for my Curry Hell too >:(. Rest assured, next time i'm in the area i'll be signing the disclaimer ;D
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Looks delicious CH. must admit I like a nice thick curry sauce with plenty of oil. Not sure I'd be able to take the heat though, Vindaloo's my limit :)
It was good alright. Not too thick but it did have substance. Nothing worse that a phall where you can see the chilli powder in suspension in the gravy and floating in oil ???. As vindaloo heat is determined by the chef you never can tell what you're going to get unless it's your local. I think i would leave this one alone natterjack unless you scale chilli down which kind of defeats the object :(
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Looks Explosive CH :o :)
I think you should post the recipe and let peeps make their own mind up whether they make it or not. I might give it a go even if I would make it less hot :)
Nice Post!! :)
You could say there was an explosion of flavour on the tongue. Nothing like the explosion in the boy's room this morning though :o. The earth always seems to exercise more gravitational pull after a good phall ::). I'll post the recipe and let people (who are like minded and mad enough) make their own minds up then. But beware, it's warm :D and i accept no responsibility for the fall out afterwards, in the WC or with the misses ;D
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CH that looks the dogs great consistency i don't order anything to hot when i go to a bir because as you say alot of chefs just think by loading it with chilli powder does the job and you just end up with a mouth fulll of heat but not much flavour and then you get the bloke on the table next to you with his family that doesn't get out much who orders the vindaloo then sits there pouring of sweat for the next half an hour try to keep a smile on his face ;D
Thanks Jamie. There's nothing worse than someone trying to palm you off with a bowl of raw chilli powder tasting slops >:( >:(. It is quite amusing to watch the bloke next door sweating as you're tucking in to something even hotter and you haven't even thought about breaking out into a sweat ;D. I think it was CA that mentioned it but if you hiccup before you even taste the curry then you know it's really going to hit the spot. Few curries have ever achieved that level in my 30 years of sampling :(.
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CH that looks the dogs great consistency i don't order anything to hot when i go to a bir because as you say alot of chefs just think by loading it with chilli powder does the job and you just end up with a mouth fulll of heat but not much flavour and then you get the bloke on the table next to you with his family that doesn't get out much who orders the vindaloo then sits there pouring of sweat for the next half an hour try to keep a smile on his face ;D
Thanks Jamie. There's nothing worse than someone trying to palm you off with a bowl of raw chilli powder tasting slops >:( >:(. It is quite amusing to watch the bloke next door sweating as you're tucking in to something even hotter and you haven't even thought about breaking out into a sweat ;D. I think it was CA that mentioned it but if you hiccup before you even taste the curry then you know it's really going to hit the spot. Few curries have ever achieved that level in my 30 years of sampling :(.
I have a heat threshold, and if I go above a certain level my Diaphragm goes into spasms and I spend about 45 minutes with the hiccups much to the delight of fellow diners!!! ::) ;D
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I have a heat threshold, and if I go above a certain level my Diaphragm goes into spasms and I spend about 45 minutes with the hiccups much to the delight of fellow diners!!! ::) ;D
Fortunately mine disappear after a few minutes ;D. It's been a while since i've been there though :(
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Curryhell,
I've been a member for ages, but rarely post. <Insert weak sauce excuse here>
Anyhoo, I just wanted to say that your Chicken Phall recipe is the business!!! The three times I've made your Phall it has been wonderous. I honestly think it's the hottest curry a person can fully ENJOY without it just being heat for heat's sake. I love the recipe.
I make curries for peeps at work and after much goading and taunting that my 'curries weren't that hot' I made a batch of Phall and that shut the (moderated) up! hahahahaha Everyone agreed it was a 5 out of 5 on the heat scale, if not a 5.5 out of 5 but still totally delicious.
Many, many thanks. Love, love, love that Phall!
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I make curries for peeps at work and after much goading and taunting that my 'curries weren't that hot' I made a batch of Phall and that shut the (moderated) up! hahahahaha Everyone agreed it was a 5 out of 5 on the heat scale, if not a 5.5 out of 5 but still totally delicious.
You lovely Boy! PSML! Great post ;D
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DeeDee, welcome back after your protracted silence, and delighted to learn that the phal was such a success, but one suggestion if I may ? Perhaps tone down the "that shut the f*****s up! " to avoid giving offence, and also so as to minimise the risk of your post being retrospectively Bowdlerised by our revered Moderator ? The "modify" option will remain open to you for several hours, perhaps even a day or so.
** Phil.
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Perhaps tone down the "that shut the f*****s up! " to avoid giving offence...
Didn't offend me in the slightest and made it all the funnier. ;D
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ROFL ;D ;D ;D ;D ;D
Glad to know that it hit the spot mate and your colleagues enjoyed the taste as well as the heat.
Thanks for the feedback Dee Dee
Maybe i'll get round to posting the my interpretation of the extra hot version made for me by such a fantastic chef and telling the little story that goes with it ::) . Now that was what i call hot :o :o.
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Well revisiting this post has made my mind up what im having for tea tonight mouth is watering already so will my arse be tomorrow :'(
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Made this last night and must say it was very good apart from being hot it has a lovely flavour i think my heat tolerance has built up probably thanks to Ch's recipes anyway here's a few pics as not many get posted anymore.
Phall
(http://www.curry-recipes.co.uk/imagehost/pics/cd2659c6f82d2a593e7c42a55933f517.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5da6bcbb34c767e03b6229cd5f85aa54.jpg)
Pathia
(http://www.curry-recipes.co.uk/imagehost/pics/7652368bb65701c6b0dc0586bd3d2b5b.jpg)
and just incase i got these ready
(http://www.curry-recipes.co.uk/imagehost/pics/98fec32c17839ade2b893af903294373.jpg)
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Brilliant post Jamie! ;D
It looks fantastic and hiding it's evil well, the rice looks superb too.
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:D :D :D :D :D :D Done my recipe proud Jamie. Looks as though it's oozing flavour as well as heat. That rice is a perfect accompaniment to it. I just always find myself automatically making pilau. I occasionally think, i'll have boiled for a change, but normally only when i'm testing a new recipe. Glad to hear you're still enjoying the dish and it sounds as though you need things a bit hotter nowadays ;) Strange thing is the last three times i've cooked it's been this dish :o. Think i'm trying to improve on the flavour even more and nail was used to be served to me a few years ago. I'll be posting my "dynamite" version (pinching Abdul's words) very shortly. It's a real burner in all senses. I just love the last picture ;D
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Hi CH
Another bang on recipe and glad to say the wet wipes were not needed ;D can't wait for the dynamite version.
The sauce goes well with tandoori chicken aswell.
(http://www.curry-recipes.co.uk/imagehost/pics/53398f0ef8b730e86ff15fd89c9d23f3.jpg)
Jamiee
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:P Good job again Jamie. Tandoori chicken ??? Now there's something i haven't cooked in a long long while. I tend always to do tikka for and freeze it for use later. Who's recipe do you use? Any chance of delivery this evening save me cooking ;) Will try and get my Padma Special Chicken Phall up this week. I still have to do the 3rd secret recipe test yet and i haven't got any tikka :o :o :o
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Hi CH
Its actualy dips tandoori recipe i find that its not over powering i add some milk to thin it out a bit and take some tartness out of the yoghurt Ive tried it using blades recipe but find it a bit over powering. I love cooking meat on the bone especially chicken keeps it moist and adds flavour i find
Jamie
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Hi CH
Its actualy dips tandoori recipe i find that its not over powering i add some milk to thin it out a bit and take some tartness out of the yoghurt Ive tried it using blades recipe but find it a bit over powering. I love cooking meat on the bone especially chicken keeps it moist and adds flavour i find
Jamie
I found by halving the yoghurt quantity and replacing it with milk certainly improved Dips original recipe, which I found a little "claggy". I normally use Blades which I think is quite subtle. Try reducing the quantities a bit or up the quantity of the chicken. Both recipes work very well. Mickdabass's tikka recipe is also very good if you don't want to use yoghurt.