Inferno Phall Curry
Dive into the fiery depths of flavor with our Inferno Phall Curry, the ultimate dish for spice enthusiasts! This traditional Indian curry, adapted from Pat Chapman's acclaimed 'Curry Club,' combines tender meat or poultry with an explosion of spices and a whole lot of heat. It's not just about the burn; each ingredient melds beautifully, offering a rich and complex flavor that keeps you coming back for more. Pair this electrifying curry with steaming plain or pilau rice, and don’t forget a cooling yogurt raita to balance the heat. Perfect for those seeking an authentic culinary adventure, Inferno Phall Curry promises to ignite your taste buds and challenge your spice tolerance!
4
Servings
N/A
Calories
14
Ingredients
Ingredients
Meat or Poultry
1 1/2 lbs (chopped into 1 inch cubes)
Onion
1 large (finely chopped)
Garlic
8 cloves (finely chopped)
Fresh Ginger
1 ounce (finely chopped)
Ghee or Oil
3 tablespoons
Canned Tomatoes
14 ounces
Tomato Ketchup
1 tablespoon
Tomato Puree
1 tablespoon
Dried Chilies
12 (birdseye variety works well)
Ground Cumin
1 teaspoon
Ground Coriander
1 teaspoon
Chili Powder
3 teaspoons (dried, ground chilies such as cayenne)
Dried Fenugreek Leaves
1 teaspoon (optional)
Garam Masala
1 teaspoon
Instructions
1
Preheat your oven to 400°F (Gas mark 6).
2
In a large pan, heat half the ghee or oil over medium heat. Add the meat or poultry and sauté until browned and sealed, about 5 to 10 minutes. Once browned, remove the meat and set aside.
3
In the same pan, add the remaining ghee or oil and sauté the finely chopped onion, garlic, and ginger over medium heat until they turn golden brown.
4
In a small bowl, combine the ground spices (cumin, coriander, chili powder, fenugreek, and garam masala) with a splash of water to create a marinade paste.
5
Stir the spice paste into the onion mixture and continue to cook for approximately 10 minutes to release the flavors.
6
Add the canned tomatoes, tomato ketchup, tomato puree, and chilies to the pan. Stir well and allow to simmer on low heat for another 10 minutes.
7
Return the browned meat to the pan, ensuring it’s well-coated with the spicy sauce. Transfer everything into a casserole dish or continue cooking in the pan, covered on low heat for about an hour.
8
If using a slow cooker, transfer all contents to the cooker and let it simmer for 6-8 hours on low.
9
Check the meat for tenderness and adjust the seasoning if desired before serving hot with rice and a side of yogurt raita.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Inferno Phall Curry?
Inferno Phall Curry is a fiery traditional Indian dish adapted from Pat Chapman's 'Curry Club' that features tender meat and complex spices.
Is this curry extremely spicy?
Yes, it is designed for spice enthusiasts and includes 12 birdseye chilies and 3 teaspoons of chili powder for a high heat level.
What type of meat should I use?
You can use 1.5 lbs of either meat or poultry, cut into 1-inch cubes.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the recommended side dishes?
It is best served with plain or pilau rice and a cooling yogurt raita to balance the heat.
Can I cook this in a slow cooker?
Yes, you can transfer the contents to a slow cooker and let it simmer for 6 to 8 hours on low.
What is the required oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or Gas mark 6.
How many birdseye chilies are in the recipe?
The recipe calls for 12 birdseye chilies.
What aromatics are used in the base?
The base uses one large onion, 8 cloves of garlic, and one ounce of fresh ginger, all finely chopped.
Do I need to brown the meat first?
Yes, you should sauté the meat in ghee or oil for 5 to 10 minutes until it is browned and sealed.
What spices are used for the marinade paste?
The paste includes ground cumin, coriander, chili powder, fenugreek, and garam masala mixed with water.
Can I use oil instead of ghee?
Yes, the recipe allows for 3 tablespoons of either ghee or oil.
What tomato ingredients are required?
You will need 14 ounces of canned tomatoes, 1 tablespoon of tomato ketchup, and 1 tablespoon of tomato puree.
Why is tomato ketchup included in the recipe?
Tomato ketchup is added to provide a touch of sweetness and depth to the spicy sauce.
How long should the spice paste be cooked?
The spice paste should be stirred into the onion mixture and cooked for approximately 10 minutes.
How long should the final curry simmer on the stove?
The curry should be covered and cooked on low heat for about one hour.
Is Garam Masala included in the spices?
Yes, the recipe uses 1 teaspoon of Garam Masala.
Are dried fenugreek leaves mandatory?
No, 1 teaspoon of dried fenugreek leaves is listed as an optional ingredient.
What type of chili powder is suggested?
A dried ground chili powder like cayenne works well for this recipe.
How much fresh ginger is needed?
The recipe requires one ounce of finely chopped fresh ginger.
How many garlic cloves are used?
The recipe calls for 8 finely chopped garlic cloves.
How much ground cumin is in the dish?
The recipe includes 1 teaspoon of ground cumin.
How much ground coriander should I use?
The recipe uses 1 teaspoon of ground coriander.
How much chili powder is required?
You will need 3 teaspoons of dried ground chili powder.
What size can of tomatoes is used?
A standard 14-ounce can of tomatoes is required.
Is this an authentic Indian recipe?
Yes, it is presented as an authentic culinary adventure adapted from the 'Curry Club'.
How should the meat be prepared?
The meat or poultry should be chopped into 1-inch cubes.
How long do the tomatoes and chilies simmer before adding meat?
The tomato and chili mixture should simmer on low heat for 10 minutes before the meat is returned to the pan.
How much ghee or oil is used for the entire dish?
The recipe uses a total of 3 tablespoons of ghee or oil.
What is the source of this Inferno Phall Curry recipe?
This recipe is adapted from Pat Chapman's acclaimed 'Curry Club' book.