From steven@grace74.freeserve.co.uk Mon Oct 8 16:25:28 2001 Date: Sat, 6 Oct 2001 07:59:34 +0100 From: Steven Grace Newsgroups: uk.food+drink.indian Subject: Re: Chicken Phall "ripper" wrote in message news:9p7iqm$96d$1@news5.svr.pol.co.uk... > Anyone have a recipe they can post for the really hot Chicken Phal dish. > Very rarely do you see this dish on restaurant menus, you have to ask for > it. > > I have never cooked a Phall but in the interest of medical science (gastroenterology department) I have found this on the web which appears very basic with loads of chillies. Give it a try and see how it comes out, however with a bit of imagination I am sure the recipe can be improved upon. Recipe via Meal-Master (tm) v8.03 Title: PHALL Categories: Indian 4 servings 675g Meat or poultry 1 large Onion finely chopped 8 Cloves garlic finely chopped 25g Fresh ginger finely chopped 3 tablespoons Oil or ghee 400 g Tin of tomatoes 1 tablespoon Tomato ketchup 1 tablespoon Tomato paste 12 Fresh or dried chillies (or more) Salt SPICES 1 teaspoon Cumin ground 1 teaspoon Coriander ground 3 teaspoon Chilli powder 1-teaspoon Dry fenugreek leaves 1 teaspoon Garam masala Chop the meat and fry the onion, garlic and ginger until golden in half the ghee or oil. Mix the spices with a little water to make a paste. Add to the onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and paste) and chillies. Cook for a further 10 minutes. Meanwhile fry the meat in a separate pan in the remaining ghee or oil, until sealed (5-10 minutes). Combine all ingredients in a casserole dish and cook in a preheated oven at 200 C for 45-60 minutes. This curry can be left to marinate overnight or it can be frozen.