Spicy and Savory Phaal Curry Sauce
Phaal curry is reputedly one of the hottest dishes available in Indian cuisine, originally popularized in Indian restaurants in the UK. It is known for its searing intensity, which comes from the generous use of various types of chilies, including habanero and bird’s eye. The base of the curry is typically a tomato purée enriched with garlic, ginger, and a selection of traditional Indian spices that deepen its flavor profile.
Despite its extreme heat, Phaal curry boasts a complex flavor that attracts any spice enthusiast willing to challenge their palate. Learning to make this curry sauce can add flavor to many different dishes. From a juicy chicken thigh to vegetarian chickpea or dahl, the options of bases for this sauce are endless.
The Hottest Curry in History
Unlike many traditional Indian dishes that have roots going back centuries in South Asia, Phaal curry is a relatively modern creation, developed in Indian restaurants in Birmingham, UK, during the late 20th century. It was designed to satisfy and challenge the daring palates of spice-loving Britons. The dish represents how different cultures can intersect to make a delicious dish.
The word “Phaal” or “Phall” is derived from Hindi, meaning a large quantity or mass, reflecting the substantial number of chilies in the sauce. It typically includes a variety of some of the hottest peppers available, combined with a robust base of tomato, ginger, and a blend of spices.
Phaal curry has since gained notoriety worldwide, often featured in spice challenges across restaurants and social media.
Tips to Make the Best Phaal
Making the perfect Phaal curry, known for its intense heat, involves careful attention to detail and a few key strategies. First, selecting the right chilies is crucial; opt for some of the hottest varieties like habanero or Scotch bonnet. For maximum heat and flavor, finely chop the chilies, including the seeds, if you’re up for the challenge.
Freshness in spices is also important. Use freshly ground spices or roast and grind whole spices yourself to release flavorful oils and aromatics that enhance the curry. Also, the cooking process should be low and slow, allowing the flavors to meld and the harshness of the raw spices to soften, creating a balanced and complex flavor profile.
Adding tomato puree and a touch of lemon juice or sugar can help temper the heat while adding a delicious flavor. Lastly, remember to practice safety by wearing gloves when handling extremely hot chilies to protect your skin. Avoid touching your face, especially your eyes, too!
Spicy Phaal Curry
Ingredients
- 2 tbsp Rapeseed Oil or Mustard Oil
- 1 tbsp Garlic and Ginger Paste
- 1 Small Onion finely chopped
- 4 Habanero Chilis finely chopped
- 3 Green Bird's eye Chilis finely chopped
- 1 tbsp Mixed Curry Powder
- 2 tsp Kashmiri Chili Powder
- 1/4 Cup Tomato puree
- 1 1/4 Cups Base Curry Sauce
- 1 tbsp Mr Naga Chili Pickle Optional, but highly recommended
- 1 tsp Kasoori Methi ( dried fenugreek leaves
- 1 tsp Ginger finely chopped
Instructions
- 1. Heat the Oil: Begin by warming the rapeseed or mustard oil in a large frying pan over a medium-high setting. Wait until the oil is visibly hot.2. Sauté the Onions and chilies: Add the finely chopped onions to the pan. Cook them until they turn soft and translucent, about five minutes. Next, introduce the chopped habanero and bird's eye chilies, stirring them into the onions.3. Incorporate Garlic and Ginger: Mix in the garlic and ginger paste. Continue to cook for around 30 seconds, just until the aroma is noticeable.4. Add Spices and Tomato: Sprinkle in the mixed curry powder and Kashmiri chilli powder. Stir well before blending in the tomato purée. Add approximately half of the base sauce to the mixture at this point.5. Simmer the Sauce: Allow the mixture to reach a simmer. This is a good point to add any main protein if you choose to include one. Otherwise, proceed by adding the rest of the base sauce, stirring only if needed to prevent sticking.6. Adjust the Consistency: Continue to cook until the sauce thickens and caramelizes slightly at the edges of the pan. Stir these bits back into the sauce for added flavor.7. Final Seasonings: Stir in the Mr Naga chili pickle, if using. Adjust the curry's consistency as desired, by cooking a little longer if you prefer a thicker sauce.8. Garnish and Serve: Just before serving, rub the kasoori methi between your fingers to crush it slightly, then sprinkle over the curry. Garnish with julienned ginger. Serve hot, accompanied by rice and perhaps a cold beer for an authentic experience.
Notes
While Phaal is known for its extreme heat, you can adjust the chili content to suit your tolerance. Using fewer chilies or removing their seeds and membranes, where much of the capsaicin (heat) is concentrated, can significantly reduce the spiciness. What are the best side dishes to serve with Phaal curry?
Due to its intense heat, Phaal curry pairs well with cooling side dishes. Plain basmati rice, naan bread, and a side of raita or plain yogurt can help balance the spiciness, providing relief to the palate. Is it safe to cook with such hot chilies?
Yes, but precautions are necessary. Always wear gloves when handling hot chilies like habaneros or Scotch bonnets and ensure good ventilation in your kitchen to avoid irritation from the chili fumes. Can Phaal curry be made vegetarian?
Absolutely! Substitute the meat with paneer, tofu, or a hearty mix of vegetables. This variation still allows you to enjoy the distinctive Phaal flavor profile while catering to vegetarian preferences.
