From not.jim.silverton@erols.com Tue Mar 1 09:25:53 2005 Date: Mon, 28 Feb 2005 11:32:13 -0500 From: James Silverton Newsgroups: uk.food+drink.indian Subject: Re: Recipe for Chicken Phall "BIGEYE" wrote in message news:42233d03$0$8745$db0fefd9@news.zen.co.uk... > Can anyone please post. > TIA > Here's one whose source I forget. I only looked it up via Google for interest about 6 months ago. I have *not* tried it since I'm not into macho curries or chillies! Phall Curry This is claimed to be the hottest curry in existence Yield: 4 servings 675 g Meat or poultry 1 lg Onion finely chopped 8 Cloves garlic finely chopped 25 g Fresh ginger finely chopped 3 tb Oil or ghee 400 g Tin of tomatoes 1 tb Tomato ketchup 1 tb Tomato paste 12 Fresh or dried chillies (or - more) Salt --------------------------SPICES-------------------------- 1 ts Cumin ground 1 ts Coriander ground 3 ts Chili powder 1 ts Dry fenugreek leaves 1 ts 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. ----- -- James V. Silverton Potomac, Maryland, USA