Very Hot Curry

How to cook… Prawn Phall

Recipes

Serves 4 as a main dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Prawn Phall is great because the shellfish really soaks up the hot juices. Well, you wanted hot didn’t you?

What you need…
• Small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 1 Tablespoon garam masala
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 2 Tablespoons chopped chilli pickle
• 4 teaspoons chilli powder


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How to make it…
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
4. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn.
5. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
6. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
7. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
8. Add the garam masala, salt and cook for 5 minutes.
9. Add the prawns and continue cooking until they are warmed though and fully cooked (about 3–4 minutes)..

CHEF’S TIP
Avoid water when eating a phall. Try a lassi instead as it’ll cool your mouth better.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik

Heard someone they can eat these easily? It’s a phallacy.

How to cook… Ambot Tik

Recipes

Serves 4 as a main dish

Ambot Tik is another hot and spicy dish from Goa that combines Portuguese and Indian flavours. It can be cooked with any any type of fish but popular choices are shark and prawns. If using the prawns keep their shells on to soak up the range of flavours. To cook this curry, first create the aromatic masala by dry frying spices, combine with a sauce of onions, tomatoes and tamarind and add the prawns.

What you need…
• 600g prawns, deveined but with shells left on
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1.5 onions, finely chopped
• 2 tomatoes, chopped
• 2 Tablespoons tomato paste
• 3 Tablespoons tamarind paste
• 10 curry leaves
• Salt to taste
• Coriander leaves to garnish

Masala
• 10 dried red chillies
• 2 cloves
• 15 black peppercorns
• 1 teaspoon cumin seeds
• 4 Tablespoons desiccated coconut
• 0.5 teaspoon salt

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How you make it…
1. Dry fry all the Masala ingredients in a pan over a medium heat until they release their aromas (about 2 minutes). Grind into a powder and set aside.
2. Heat the oil in a pan to a medium heat, add the garlic paste and ginger paste and cook for 1 minute.
3. Add the onion and cook until it softens (about 5 minutes).
4. Add the tomatoes, tomato paste and tamarind, mix well and cook for 2 minutes.
5. Add a little water and use a hand blender to the mix the ingredients to a paste.
6. Add the Masala, mix well and cook for 10 minutes.
7. Add the prawns, curry leaves and salt if needed, allowing the prawns to absorb all the flavours and cook until the they are fully cooked (about 7–8 minutes).
8. Garnish with the coriander leaves serve.

CHEF’S TIP
If you don’t have a hand blender for Step 5 then transfer the ingredients to a standard blender to create the paste then return the paste to the pan.

If you like this you should try our…
Chicken Recheade • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Feet Curry (Africa)

Check out 5 Best Goa Curries

You know this is a delicious dish because it Tiks all the boxes…

How to cook… Chilli Chicken

Recipes

Serves 4 as a main dish

Heat lovers will love this chicken curry with its extra dose of chillies at every turn. Popular all over the sub-continent but especially in the north, you can adjust the heat levels to your delight by adding more chillies for your perfect Chilli Chicken.

What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 8 green chillies, chopped (and 2 sliced lengthways for garnish)
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How you make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste, ginger paste, chopped chillies and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the sliced chillies.

CHEF’S TIP
For an extra splash of colour you can mix red and green chillies if you prefer.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa) • Ambot Tik

What do fans of this dish like horror movies? … Because they are spine-chilli-ing.
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How to cook… Kashmiri Fruit Curry

Recipes

Serves 4 as a main dish

Fruit is without doubt a love it or hate it choice when it comes to curry. From the region in the north-west of India this recipe includes apple, nuts and is topped with caramelised bananas but you can also add mangoes, lychees or raisins. It creates a mild, tangy and naturally fruity curry. Love it or hate it?

What you need…
• 4 Tablespoons oil
• 1.5 onion puréed (or very finely chopped)
• 2 teaspoon garlic paste
• 2 teaspoon ginger paste
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 1.5 Tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 800g chicken, cut into bite-sized pieces
• 0.5 green apple, peeled and cut into smallish chunks (optional)
• 150ml cream
• 4 Tablespoons yoghurt
• 1 teaspoon garam masala
• Salt to taste
• 2 bananas, sliced (you need about 6-8 pieces per person)
• Brown sugar as required
• 2 teaspoons crushed almonds

How you make it…
1. Heat the oil to a medium heat and fry the onions until they soften (about 5 minutes).
2. Add the garlic and ginger and cook for 1 minute.
3. Add the tomato, tomato ketchup, curry powder, turmeric powder and chilli powder and cook for 3 minutes. Add a little water if needed.
4. Add the chicken and cook for 3 minutes.
5. Add in the (optional) apple, yoghurt, cream, garam masala and salt, mix well and continue cooking until all the chicken pieces are cooked through.
6. While the curry is cooking coat the banana slices in sugar and in another pan dry fry them until they caramelise (about 3-4 minutes).
7. Serve the curry topped with the banana pieces and with a sprinkle of the almonds.

CHEF’S TIP
You can also add other fruit such as mangoes, lychees and raisins to this dish (at stage 5) if you like.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)

What do bananas sing to their girlfriends? … Yellow, is it me you’re looking for?
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How to cook… Devil’s Curry

Recipes

Serves 4 as a main dish

The history of the Devil’s Curry bears stark similarity to that of the Indian Vindaloo. Portuguese explorers, much like in Goa, landed in the coastal state of Malacca in Malaysia during the late 15th century. A transgression by early explorers towards the rulers of Malacca resulted in their incarceration, which in turn led to a full-scale invasion by the Portuguese during the early 16th century. During the 30 years of occupation that followed, Portuguese sailors were encouraged by their king to take up wives and start families. The history books have established this period as the origin of the creole ethnic people of Portuguese and Malaccan descent known as the Kristang people. It is the European-Asian fusion cuisine of the Kristang people that, like in Goa, brought together local spicing and Portuguese chillies. The Devil’s Curry truly is Malaysia’s answer to the Vindaloo and is courtesy @thecurriedlondoner.

What you need…
• 800g chicken, cut into bite-sized chunks
• 1 Tablespoon Ghee
• 1 teaspoon vegetable oil
• 1 Tablespoon mustard seeds
• 200ml (approx) chicken stock or water
• 2 Tablespoons white wine vinegar
• Salt to taste
• 1 teaspoon brown sugar
• Few coriander leaves or crushed dried chillies (to garnish)

Spice Mix
• 25 long dry chillies, deseeded and soaked in warm water for 20-30 minutes
• 3 onions, chopped
• 1 Tablespoons garlic paste
• 2 Tablespoons ginger paste
• 3 stalks of lemongrass (only the soft white sections)
• 1 teaspoon turmeric powder
• 2 teaspoons vegetable oil
• 2 teaspoons water
• 1 Tablespoon tamarind concentrate/paste
• 1 Tablespoon chilli power (optional)

How you make it…
1. Blend Spice Mix together into a very smooth paste (add a dash of water to loosen it if necessary)
2. Heat the ghee and vegetable oil to a medium heat in a heavy, lidded pan
3. Add the mustard seeds. Once they start to pop, add the spice paste and cook for until the mixture gives off an aroma (around 10 minutes).
4. Add the chicken, stir to coat in the paste and cook for 5 minutes.
5. Add enough stock or water to just cover the chicken and simmer for 5 minutes.
6. Add the vinegar, salt and sugar, mix well and continue cooking until all the chicken pieces are cooked.
7. Garnish with your choice of coriander leaves or crushed dried red chillies and serve.

CHEF’S TIP
Hot heads should not remove the chilli seeds from the Spice Mix for that real extra burst of heat.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)

This is great for making your home look nice… it’ll spice up any house.
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How to cook… Chicken Jalfrezi

Recipes

Serves 4 as a main dish

Jalfrezi has become one of the most popular curries with some Base Curry Sauce mixed with different coloured peppers, onions, tomatoes and chillies to create a lovely range of tastes and colours. In true British restaurant-style it has evolved into something quite different from the original Chicken Jalfrezi, where the ingredients are cooked in their own juices.

What you need…
• 3 Tablespoons ghee
• 5 garlic cloves, sliced
• 4 cm chunk of ginger, cut into 2cm matchsticks
• 0.5 red pepper, cut into thin slices
• 0.5 yellow (or green) pepper, cut into thin slices
• 4 green chillies, chopped
• 600g Base Curry Sauce
• 800g chicken, cut into bite-sized pieces
• small handful fresh coriander (chop up the stems and some of the leaves to add to the curry but set aside a few of leaves for garnish)
• 1 onion, sliced
• 2 tomatoes, cut into segments
• salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon chilli powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon vinegar

How to make it…
1. Heat the ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the garlic and ginger and cook for 2 minutes.
3. Turn up the heat and add the peppers and chillies and cook for 2 minutes. You will soften the peppers and slightly char it (to mimic the tandoor taste).
4. Turn the heat down and add the Base Curry Sauce and Spice Mix and cook for 2 minutes.
5. Add the chicken and cook for 5 minutes.
6. Add the coriander, onion, tomatoes and salt, and cook until the chicken pieces are all cooked through. The pepper, onion and tomato should be just soft but not mushy.
7. Serve, garnished with the coriander leaves.

CHEF’S WARNING
There are a lot of ingredients in this dish so stir gently to avoid breaking them up.
With its tasty mix of onions, tomatoes and peppers Chicken Jalfrezi has become one of the most popular restaurant curries.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

What was the Osmonds big curry hit in 1972? … Jalfrezi Horses.

How to cook… Chicken Phall

Recipes

Serves 4 as a side dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Expect rolling eyes from the waiter when you order it and watering eyes from yourself when you are eating it. Base Curry Sauce.

What you need…
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 800g chicken, cut into bite-sized pieces
• 1 Tablespoon garam masala
• salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 2 Tablespoons chopped chilli pickle
• 4 teaspoons chilli powder

How to make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
2. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn.
3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and continue cooking until the chicken is fully cooked.

CHEF’S WARNING
Be very sure you can handle a lot of spice before eating curries this hot.
Chicken Phall, with chilli powder, chopped chilli paste, peppercorns and dried red chillies. Might just be hot then.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

If you order a curry and it’s not hot enough it could leave you in a Phall mood.