[ 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
. 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
. 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
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
Topic: Ex hot chicken phal (Read 16330 times)
