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 Cummin ground 1 ts Coriander ground 3 ts Chilli 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.
How To make Phall's Videos
Tawa Phal Recipe / Bangalore Special Recipe / Laal Masala Wali Phal /#streetfoodindia
Base Gravy Mix Powder Pre-Cooked Chicken Chicken Tikka (marinade and cook) Pre-Cooked Lamb Onion Paste
Playlists:
Misty Ricardo's British Indian Restaurant Cooking
Misty Ricardo's Traditional Style Indian Cooking
Misty Ricardo's Travels
Misty Ricardo's Food Folly
Adam Takes On The Spiciest Curry In America | Man v Food
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HOW TO MAKE CHICKEN PHAAL - SUPER HOT INDIAN CURRY
1 tsp cumin 1 tsp garam masala 1 tsp fenugreek 1 tsp corriander 3 tsp hot curry powder
20-30 finger chillis 8 cloves of garlic 1 roughly chopped onion 1oz of chopped ginger