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 !!
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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
Topic: take-away phall . ( 9,240 )
