Phall - the hottest curry of them all.     

Descriptionphalls are hotter then vindaloos
Curry TypeVindaloo
Time to preparenot long
Time to cooksome time
No. of servings3-4
Ingredients675g of meat or poultry
1 large onion, finely chopped
8 cloves of garlic
25g of fresh ginger, finely chopped
3 tablespoons of ghee
400g of tin tomatos
1 tablespoon of tomato ketchup
1 tablespoon of tomato puree
12 fresh or dried chillies

1 teaspoon of cumin, ground
1 teaspoon of coriander, ground
3 teaspoons of chilli powder
1 teaspoon of fenugreek leaves
1 teaspoon of garam masala
Instructions1. chop the meat and fry the onion and garic and the ginger untill golden in half of the ghee.

2. mix the spices in a little water to form a paste. add to the onion mixture and cook for 10 mins.

3. add tomatos, ketchup, puree and chillies. cook for 10 mins

4. meanwhile fry the meat in a separate pan in the remaining ghee, to seal the meat(5-8min)

5. combine all of the ingredints in a casserrole dish and cook for 90mins at 170c or gas mark 5.
Notesit tastes even better if you let it cool down over night then reheat it the next day

serve with fryed rice nan bread or chupattis and loads of beer!!!

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Death by Curry