Topic: take-away phall .

[DARTHPHALL]

THE PHALL !! if you follow the recipe in Pat Chapmans (Indian Restaurant Cookbook) for the phall it is exactly like all the take-aways in my local area it is also different from Vindalloo & Tindalloo as they have a sweeter taste .the phall is more flat & savory.has anyone tried the recipe as it creates the take-away version every time !!
            Here is the ingredients & method (my first real post !! )
      1.5 lb(675g ) meat or poultry.
      1 large onion finely chopped.
      8 cloves garlic finally chopped.
      1 oz(25g) fresh gingerfinally chopped.
      3 tablespoons ghee or veg oil.
      14oz (400g) tin tomatoess.
      1 tablespoon tomatoe ketchup
      1 tablespoon tomatoe puree
      12 fresh(birds eye chillies)
      salt.
      Ive added to this list(not in book) 3 heaped desert spoons extra hot chillie powder( the bright orange/red not the brown rubbish sold at most supermarkets !!).
  SPICES
     1 teaspoon cummin,ground.
     1 teaspoon coriander,ground.
     chillie powder (see above)
     half teaspoon fenugreek( different from book recipe)
     1 teaspoon garam masala.
  METHOD.
     1. chop meat.
     fry onion, garlic & ginger until golden in half of the oil.
     2. mix spices in little water then add to onion mixture ,cook 10 min.
     3. add tomatoe ( tinned ,ketchup & puree) & chillies, cook another 10 minutes.
     4. fry meat in separate pan in remaining oil (5-10 Min's).
     5. combine all ingredients in a casserole dish & cook in pre-heated oven at 400 f (200 c ) gas 6 for 45-60 Min's.
  NOTE . you can blend the ingredients to give the smooth take-away style.

  NEXT buy a phall from your local & compare the taste!! 
    note Ive nearly got the vindaloo & tindalloo right !! exactly the right smell ( the next day,this is important !).
    don't forget the taste may also be due to the fragrant rice under it, my local take-away curries are very different if eaten without the rice.
    go easy this is my first real contrabution any questions pleases ask

[DARTHPHALL]

And yes you can combine the ingredients ,pit them in a large pan & simmer on the cooker instead . for about 20 min ,keep stirring & it will produce the same result.

[Blondie]

Nice One Darthphall,

Just a couple of easy questions for you.

Did you use Ghee or oil and what brand of Garam Masalla did you use?

Also I would be Keen to see the vindaloo & Tindaloo recipes when you have perfected them.

Cheers,

Blondie

[DARTHPHALL]

Right on Blondie !! i use plain veg oil all the time  the garam masala is ground by an Asian friends mum & is really fresh ,not like the crap from the supermarket(wood chippings, dried cheese & rat shit !! ) ;D

[Blondie]

Hi Darthphall,

The Garam Masalla may be making all the difference is there any chance of the recipe do you think,

Cheers,

Blondie

[DARTHPHALL]

BLONDIE    i`ll ask my friend if it would be OK to post her shop on this site ,do i have to ask the admin of this site also i wonder ,don't worry either way you`ll get it soon you lucky devil !! ;D

[DARTHPHALL]

Blondie & all members.
The fresh ground Garam Masala can be bought from a lady called Kamilla who has a shop on E-bay called SPICEOLOGIE .

She has also got friend in a take-away & is going to try & get a base recipe for me. ;D

 a tip from her =put a teaspoon of Garam Masala in your curry in the last 5 min of cooking.haven't tried it yet,but will.Funny enough last time i bought a take-away curry there was unmixed white powder on the surface, it was garlic powder.
Also Coriander is best left till last.
 Have you ever noticed how strong & fragrant uncooked spices are(we all have the best smelling spice cupboards in the world !!). ;D
so if your trying to capture that take-away flavour perhaps you need to sprinkle a little spice at the last moment.
Star anisse gives that little something & add sweetness, all my locals use it.
Turmeric is left out allot ,but again all my locals use it,there is nothing else that stains everything soooooo well !!
 Having got so close to getting the take-away flavour I'm 100% sure that you don't need sugar brown or white to give that sweet taste.

[Yousef]

DARTHPHALL,

Why not add a link in the web links section to your freinds ebay shop.
Anyone can leave a link to anything they like curry related.

Thats what will make this site the best resource for learning

S

[DARTHPHALL]

Ok here`s a link http://stores.ebay.co.uk/SPICEOLOGIE