Makes 500ml curry gravy

40ml veg oil
500ml water
1 teaspoon fennel seeds
8 cloves garlic
4 x 225g peeled onions
1 carrot
? green pepper
1 teaspoon salt

Put the oil and water into pan and bring to simmer
Add everything except salt
Simmer 45 minutes
Add salt and blend

To use, add by the tablespoon, to your fried *spice mixture with your precooked main ingredients.
Keep adding until you get the texture you require.


*spice mixture could be a phall

He gives a Phall Curry Mix:-

Makes about 100g
2 tablespoon corianders
? tablespoon cumin
? tablespoon turmeric
4 teaspoons extra hot chilli powder
1 tablespoon garam masala
1 tablespoon garlic powder

Add water to three teaspoons of the above spice mix, make a thick paste (Pat likes these pastes)
Heat 4 tablespoons of oil and fry the spice paste for three minutes

No tomatoes?

Does seem a bit basic, have you tired this yet Pete??

Quote from: Curry King on May 03, 2005, 11:01 AM
Does seem a bit basic, have you tired this yet Pete??

I'll give it a go next weekend
I'll try it with no alterations first and add toms if it feels necessary

hi pete

just found this recipe for phall and base despite being a member for like a million years. did you ever make this base and use this recipe for phall? not many people would even think about doing a phall let alone eating one  pete i hope you did try this recipe would love the feedback whether it was right or not. i have not yet made a phall but have made some lovely vindaloos very very hot 1 heaped chefs spoon of rajah hot chilli powder for 2 people as i now make some ...... lots of very hot vindaloo currries. and the missus laps them up i no when it is hot because she hiccups alot 

anyway would love the feedback

regards

and sorry to bring up old topics since buried in the archives

gary

Hi gary
            I did make it and it was ok
It wasn't good enough to make again
These are Pat Chapmans recipes
They aren't like the Phall I know
Sorry

I did try a Phaall once - in Oxford @ 25 years ago - it nearly blew my ears off.  Waaaay too hot to taste whatever you are eating.

Mate of mine 50 years ago - for his stag night - we ended up in the old Taj restaurant on Princess Street in Manchester.  Petes his name and he was on leave from Army duty in Yemen at the time.  He asked the waiter for his hottest dish - 'It's a Phaal, Sir'.  'Ok I 'll have a chicken phaal please' sez Pete.  Now, in this place, I could just about handle the Madras - it was hotter than most BIR vindaloos.  As the meal progressed, Pete ordered 2x large jugs of ice cold water (as well as lagers) & with copious sweat pumping off his brow he finished it all.  The waiter duly appeared and asked how he rated the meal.  'Bloody fantastic' said Pete.  Looking at the state of him - the waiter then said ' Bloody good job we didn't give you the Phaall sir - that was the vindaloo !'