Prawn Phall

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Prawn Phall

Prawn Phall is a traditional British Indian Restaurant (BIR) recipe for a classic super-hot curry of prawns in base sauce flavoured with four types of chillies, including Naga peppers. The full recipe is presented here and I hope you enjoy this classic British version of: Prawn Phall.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry BIR Curries Chilli Recipes British Recipes

The Phall is typically the hottest curry style that you'll find on (or off) the menus of most British Indian Restaurants. Most will make it, but sometimes you will need to request it specifically. This version includes dried chillies, fresh chillies, hot chilli powder and Naga chilli pickle for extra spiciness.

Ingredients:

Small knob of butter
800g prawns, shelled and deveined
2 tbsp ghee
1 tbsp black peppercorns
3 dried red chillies
4 green chillies, sliced into thin rounds
1 tsp ginger-garlic paste
600ml Base Curry Sauce (either base curry sauce or Indian restaurant curry base)
2 tbsp tomato ketchup
1 tbsp garam masala
Salt to taste

Spice Mix:
1 tbsp hot curry powder
2 tbsp chopped chilli pickle
4 tsp hot chilli powder
1 tbsp vinegar

Method:

In a small bowl combine the ingredients for the spice mix with just enough water to form a thin paste. Set aside until needed.

Place a pan or wok over medium heat. When hot, add the butter and heat until sizzling. Add the prawns to the pan and cook for about 2 minutes, or until pink. Remove with a slotted spoon and set aside.

Add the ghee to the pan over high heat. Add the peppercorns and dried chillies and fry for 15 seconds. Stir in the ginger-garlic paste, reduce the heat to medium and cook for 1 minute. You may initially have to take the pan off the heat to prevent the ginger from burning (this would make the curry bitter).

Add the spice paste and stir to combine then cook for 2 minutes, until thick and glossy. Now stir in the base curry sauce along with the tomato ketchup and fresh chillies then cook for 2 minutes.

Stir in the garam masala and season to taste with salt. Bring to a simmer and cook for 5 minutes. Return the prawns to the pan and continue cooking until fully heated through (about 4 minutes).

Turn into a warmed serving dish and bring to the table.