Phall

Phall is a type of Indian curry which originated in the Indian subcontinent. It is one of the hottest forms of curry regularly available, even hotter than the Vindaloo, using a large number of ground standard chilli peppers, or a hotter type of chilli such as Scotch bonnet or Habanero.

History

Phall originated in the Indian restaurants in the United Kingdom, and is not usually found in the traditional cuisine of the Indian subcontinent. The word "phall" comes from Bengali and means "fruit". This could be a reference to the tomato-based sauce used in the dish, or to the large amount of chilli peppers it contains, as chilli peppers are technically a fruit.

Preparation

Phall is typically made with chicken, but can also be made with lamb, beef, or tofu for a vegetarian version. The meat is marinated in vinegar and spices, then cooked with a large amount of chilli peppers. The dish also includes a variety of other spices, such as turmeric, cumin, coriander, and ginger, as well as garlic and onion. The result is a very hot, spicy dish with a complex flavor profile.

Serving

Phall is usually served with rice and/or naan, a type of Indian bread. It may also be accompanied by a side of yogurt or raita, a yogurt-based condiment, to help balance the heat of the dish.

See also

• List of Indian dishes
• List of hot sauces
• Scoville scale

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