PHAL The hottest and spiciest curry ever invented by Indian restaurants.
It is made with liquidised onions; ground birds eye chillies, lots of chilli powder and other various herbs and spices making it an extremely hot curry. This is the perfect dish for people who love very hot dishes Phal is usually prepared with chick
en or lamb in most curry houses across the country.
VINDALOO, pictured right The second hottest curry and is very popular for being an extremely spicy dish. It is made with liquidised onions, lots of chilli powders, white vinegar, tomato puree, garam masala and coriander. It is traditionally cooked with pork however it can also be prepared with lamb or chicken. The extra spices help to make it fiery and at the same time taste different.
MADRAS A fairly hot curry due to the large amounts of chilli powder used in the recipe. It is made with liquidised onions, a good amount of chilli powder, lemon juice, tomato puree, garlic and ginger puree and coriander. The Madras can be made with lamb, chicken, beef or vegetables.
NORTH INDIAN GARLIC MASALA A very spicy dish which is made with sliced onions, a good amount of sliced garlic, sliced chillies, fresh tomato, herbs and spices. This dish can be made with lamb, chicken, beef or vegetables.
JALFREZIE A hot and spicy dish which includes marinated pieces of chicken or lamb which are then cooked in a range of spices creating a rich thick sauce. The dish is similar to a stir-fry using curry spices and marinated meats and vegetables. Jalfrezie is one of my favourite dishes
• Salim Miah is owner of Voujon, Restaurant, 107 Newington Road, Edinburgh. 0131 667 5046
www.voujonedinburgh.co.uk
The full article contains 291 words and appears in The Scotsman newspaper.
