An intensely smoky, rich, tomato-based dish. A heady spice blend with green and black cardamom and warming Kashmiri chillies.
Remember, the heat is optional, flavour is king!
The Phaal is perfect for popping in a slow cooker with chunks of dark meat. Top Tip: If using a slow-cooker, reduce the water added to 200ml rather than 300ml.
Try it with: Game or lamb.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Water, Tomato Puree, Salt, Sugar, Ground Spices, Onion Powder, Spirit Vinegar, Chilli, Garlic Powder, Ginger, Food Acids: Acetic and Citric Acid, Modified Maize Starch), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli.
Contains: WHEAT Flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Carb of which sugars (g)||9.76|
I love a curry with lots of flavour and a good kick and the Phaal never disappoints. It is the perfect winter warmer. I just pop it on in the slow cooker in the morning and leave it on low all day. When I get back from work in the evening my home smells amazing and tea is ready.Louise
A traditional vegetable and lentil side dish.
An extremely hot naga chilli pickle.
Hot, hot, hot OR not, not, not!
A traditional Keralan side dish.
VERY HOT dried Naga chillies, a.k.a Bhut Jolokia or Ghost chillies.
This is a very common recipe. You can also try it with tindla (gentlemen's toes) or aubergine.