Are you one of those people who when you ask for the spiciest item on the menu, a couple of mouthfuls and a raised eyebrow later, you wonder what all the fuss was about?
Well, it may be a trek, depending on where you live, but you may wish to head to Glasgow, which has been named Britain’s spice capital after a local restaurant created the ‘Hellfire Phaal’, which is said to be twice as hot as a vindaloo.
The dish contains “a hell-like hot mixture of spices, including a dozen chillies not found in mainstream supermarkets.”
Created in partnership with uberEATS and Indian restaurant Tuk Tuk, Hellfire Phaal is available on the app throughout National Curry Week, 9-15 October 2017, to Glasgow residents.
Dish of the week
If, however, you wish to try a less challenging meal, in honour of curry week, we bring you an easy recipe to make at home, Sri Lankan Beef and Potato Curry.
As usual we would love to see your efforts, so send in pics of your dish to email@example.com and we’ll feature on our social media.
Sri Lankan Beef and Potato Curry Recipe
600g Maris Pipers, cut into 2cm cubes
450g diced lean braising beef
1 large white onion, finely sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2 green chillies, sliced (more if you like it hotter)
1 tin of light coconut milk
A large handful of baby spinach
Salt and pepper
Coconut or olive oil
A handful of coriander leaves and a squeeze of lemon juice to serve
For the spice mix:
2tsp ground cumin seed
½tsp chilli powder
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
Heat the oil in a heavy, lidded pan.
Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
Add the remaining spices and cook for 30 seconds.
Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.
Add the coconut milk, bring to the boil, cover with a lid and simmer for a total of 45 minutes, adding in the potatoes after twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.
Serve with the coriander sprinkled over and a pile of warm chapatis.
Recipe from Love Potatoes