favourite curry

Gazdalf · August 5, 2008

first. this

Gazdalf · August 5, 2008

Sharpy, me awld kiddah. You have got to have tried the good old Phal? surely??

What's the hottest curry?

In a restaurant the hottest is the Phal. It's a restaurant invention to satisfy 2 types of customer:

The true Chile-Head who has an unusually high tolerance to chillies and genuinely enjoys extremely hot food.
The would-be Chile-Head who, after half a dozen pints too many, reckons he can eat the hottest curry in the house. He usually gets about half way and then (multiple choice here) starts crying / passes out / accuses the restaurant of serving bad curry and refuses to pay the bill.

maybe a snort?

[media]http://www.youtube.com/watch?v=Q1UC6ax4c28[/media]

Phal
This particular dish is a UK invention and not found in India (Phall actually means fruit). This dish is effectively a hotter version of the Vindaloo and has been known to be a favourite of inebriated diners.

maybe

[media]http://www.youtube.com/watch?v=rFxcjzvGEiA[/media]

Korma/Kurma - mild, yellow in colour, with almond and coconut powder
Curry - medium, brown, gravy-like sauce
Dupiaza/Dopiaza - medium curry the word means "double onion" referring to the boiled and fried onions used as its primary ingredient.
Pasanda - a mild curry sauce made with cream, coconut milk, and almonds.
Roghan Josh (from "Roghan" (fat) and "Josh" (energy/heat - which as in English may refer to either 'spiciness' or temperature)) - medium, with tomatoes
Bhuna - medium, thick sauce, some vegetables
Dhansak - medium/hot, sweet and sour sauce with lentils (originally a Parsi dish). This dish often also contains pineapple.
Madras - fairly hot curry, red in colour and with heavy use of chili powder
Pathia - generally similar to a Madras with lemon juice and tomato purée
Jalfrezi - onion, green chili and a thick sauce
Vindaloo - this is generally regarded as the classic "hot" restaurant curry, although a true Vindaloo does not specify any particular level of spiciness. The name has European origins, derived from the Portuguese "vinho" (wine) and "alho" (garlic)
Phaal - extremely hot.
Tindaloo - Extremely hot in a similar vein to Phaal. Generally only found around Bradford and the north in general.
Samber - confined to North West England - with lemon juice and lentils.
Afghan - with chickpeas.

Anyone else think they have hit my specialist subject?

Answer is google.