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Phall (/ˈfɑːl/; sometimes spelled fall, faal, fahl, phaal, phal or paal) is a British Asian curry which originated in British Bangladeshi restaurants[1] in Birmingham, UK. It is not to be confused with the char-grilled, gravyless, finger food phall from Madras Presidency.

Phall
TypeCurry
Place of originUnited Kingdom
Main ingredientschilli peppers (or scotch bonnet or habanero peppers), tomatoes, ginger

It is one of the hottest forms of curry regularly available, even hotter than the vindaloo, using many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet or habanero. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds.[2]

Phall has achieved notoriety as the hottest generally available dish from Indian restaurants. In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.[3]

ReferencesEdit

  1. ^ http://andyskitchen.co.uk/blogs////blog1.php/recipes/lamb-phall-vindaloo-and-madras-curry-recipe-1-recipe-three-different-curries
  2. ^ "Advice for Eating in an Indian Restaurant in Britain". BBC h2g2. Retrieved 2008-07-14.
  3. ^ "Curry lovers take on hottest ever dish for charity". Southern Daily Echo. Retrieved 2008-07-14.