Phaal Curry Pack

From £4.95

  • Rafi's Phaal Curry Pack
Select serving size:
Select heat strength:
£6.95
£6.95

Try it with: beef or lamb.

Cooking Instructions (4-6)

  1. Empty the contents of the pack into a pan with 300ml water, 60g coconut cream and a 400g tin of chopped tomatoes and 1tsp sugar.
  2. Simmer until coconut dissolves.
  3. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
  4. Open and gently simmer for a further 10 minutes.
  5. Garnish with fresh coriander.

Cooking Instructions (2-3)

  1. Empty the contents of the pack into a pan with 175ml water, 30g coconut cream and a 200g of chopped tomatoes (1/2 a tin) and 1/2tsp sugar.
  2. Simmer until coconut dissolves.
  3. Add 500g of ingredients of your choice. Mix well, cover, and gently cook.
  4. Open and gently simmer for a further 10 minutes.
  5. Garnish with fresh coriander.

Ingredients & Allergens

Curry Paste (Water, Coriander, Cinnamon, Turmeric, Cumin, Paprika, Black Pepper, Rapeseed Oil, Salt, Ginger, Garlic), Acids (Acetic, Citric)), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Turmeric, Coriander/Cumin Powder, Black Cardamom, Spices.

Allergens in BOLD

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, SULPHITES, MILK and other CEREALS containing GLUTEN.

Allergens:

  • Sulphites

Dietary:

  • Vegetarian

Nutritional Information

Serves 4-6. Per 100g.

Energy (KJ) 1698.8
Energy (kcal) 409
Fat (g) 27.4
Of which saturates (g) 2.5
Carbohydrate (g) 31.4
Of which Sugars (g) 6.1
Dietary Fibre (g) 9.9
Protein (g) 7.5
Salt (g) 4.9

Serves 2-3. Per 100g.

Energy (KJ) 1484.3
Energy (kcal) 357.3
Fat (g) 23.9
Of which saturates (g) 2.2
Carbohydrate (g) 27.5
Of which Sugars (g) 5.3
Dietary Fibre (g) 8.8
Protein (g) 6.7
Salt (g) 4.3

Storage Information

Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.
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Phaal Curry Pack

£6.95

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Customer Reviews

Based on 1 review
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D
David Mansfield
Disappointing

I made 2 curries at Easter, a hot Xacutti & a very hot Phaal. To the Phaal I added 5 birds eye chillies & 2 Fiery Tongue chillies. The Xacutti was perfect with a nice level of spice. However the Phaal was very mild & therefore disappointing as the recipient was expecting a really hot curry. The Xacutti turned out hotter than the Phaal.

Thank you David for reviewing the Xacutti and Phaal Curry Packs. We're sorry to hear that you were disapointed in the heat strength of the Very Hot Phaal. To make the Phaal Very Hot, we add in 2 tsp of Chilli Powder. If you want to add more heat to the other Phaal Curry Packs, we'd recommend adding another 1 or 2 tsp at the start of the cooking process. This will hopefully get it to the heat you desire. Another great way of adding more heat to your curries would be to add a hot pickle or chutney on the side which will add to the intensity. We really hope this helps and want to thank you for your feedback.