A Hot Indian Curry? | matalan

Categorized | Uncategorized

A Hot Indian Curry?

I asked for a curry one up hotter than a Medium Beef Curry last night, I’m pretty sure he said it was a Madras, it was nice but I’d like to try one hotter, what I want to Know is What is the next one up cos someone said it was a Vindaloo and I’m not convinced

Republished by Blog Post Promoter

This post was written by:

- who has written 6983 posts on matalan.

Contact the author

11 Responses to “A Hot Indian Curry?”

  1. g8bvl says:

    There are a few that are hotter than tha madras it all depends on your taste. In order of heat going up there is Pathia, Vindaloo, ceylon then phaal, though if you head to Newcastle they have invented a curry called a megamaloo and that is as wrong as a phaal. Some Balti dishes can be hot too, though if you found the madras not warm enough, maybe try it from a different curry house next time as they do vary quite a bit in heat from place to place. I would seriously deter you from the phaal if you only want something a little hotter as this is phenominally more powerful than a madras. Take it easy as they go down well after a drink though can leave you doubled up the next day.

  2. Desi Chef says:

    PHAAL: Phaal, sometimes spelt as phall or paal, is an Indian curry dish, red to red-orange in colour. It is widely reputed to be one of the hottest forms of curry available, even hotter than the Vindaloo, with at least 10 or 12 ground chillies included in a standard portion. The phaal has achieved a certain degree of notoriety as the hottest generally available dish from Indian restaurants, so much so that many of them do not actually list it on their menus and will only cook it if specifically requested. Vindaloo which is prepared using the hotter red chilli powders and phall is made out of ground chillies which may be either red or green. There are different varieties of red & green chillies available in India and vary in potency and colour. The green chillies usually available in general grocery stores in USA are not potent enough. One must try Vietnamese or Thai or Indian grocers while shopping for extra hot chillies. Contrary to popular belief, water is not the most effective help in softening the amount of heat received from a curry. Capsaicin, the compound found in chillies which creates the sensation of heat, is lipophilic and therefore dissolves more readily in oils & fats than water. This means that milk or a lassi is the preferred remedy to the discomfort of excess ‘heat’.

  3. my sheds on fire says:

    They vary from place to place. But normaly the next is vinderloo followed by tinderloo followed by phall. Try a razzalla too they are filled with chillies.

  4. punderwoodx says:

    I was gonna say the same as Chef above. It is Phall, but most restaurants don’t have this on their menu but are happy to prepare it if you ask them. Careful though. believe me its hot and may cause stomach upset if you are not use to it, eaughhhhhh!

  5. jed slade says:

    A nice vindloo with a jug of melon and mango lassi,lovely,madras is fairly mild.

  6. Jigsaw says:

    try a "Phall"..( think that’s how its spelt)…it makes a Vindaloo taste like gravy…!!! But be sure to put the loo roll in the fridge ….cos man it dont half burn….!!!! If your in London …try "Brick Lane"…South London ..THE Best place for a Curry in the UK …. Nuff Said.

  7. Emmarose says:

    Vindaloo is hot, but most indian take-aways and restaurants will make you one specially if you tell them what you want

  8. rahjay25 says:

    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.

  9. bumpbump says:

    Definitely Phaal.

  10. istaffa says:

    It’s true It’s vindaloo The strength can vary wildly form place to place though. Find a restaurant where the chef comes from the South of India – they do HOT. Northern Indians don’t tend to like it as hot. In Glasgow we have a ‘tindaloo’ – it was invented by Glaswegians who like to sweat a lot.

  11. michael r says:

    try a phall, its as hot as it gets.