Phaal Curry United Kingdom: Originating in British Indian restaurants phaal curry is infamous for its extreme heat surpassing even vindaloo. Created by Bangladeshi chefs it uses a massive quantity of ground dried chilies such as Kashmiri and cayenne blended into a thick sauce with ginger garlic and spices. Lamb or chicken is slow-cooked in this fiery base resulting in a rich yet punishingly hot dish. Named after the Hindi word for "fruit pod" it mimics the intense heat of chili peppers. Often served with cooling yogurt it's a test of endurance. Not for the faint-hearted phaal curry has gained cult status among spice enthusiasts seeking the ultimate burn in a restaurant setting.
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