In the land of spice and fire, where the dragons dare to tread,
Lies a dish so hot and dire, it could wake the walking dead.
Phaal Curry is its name, a beast that knows no bounds,
Its fame is not in vain, for its heat truly astounds.

With a rhythm like a drumbeat, and a melody of pain,
It dances on your tongue, in an incandescent flame.
A symphony of peppers, in a tomato-based refrain,
A crescendo of flavors, driving taste buds insane.

In the verses of this saga, Bhut Jolokia takes the stage,
A pepper so potent, it could incite a mage.
The chorus sings of heat, in a fiery rage,
A ballad so intense, it belongs on center stage.

So heed this tale of caution, oh lovers of the spice,
Phaal Curry is a journey, a gastronomic dice.
But in the end, remember, amidst the burning ice,
The taste of victory is sweet... but oh, what a price!

Ingredients:

- 2 tablespoons of vegetable oil
- 1 teaspoon of fennel seeds
- 1/2 onion, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 250 grams of dried soya protein bite-size chunks.
- Salt and pepper, to taste
- 4 habanero peppers, finely chopped (or use ghost peppers or naga chillies for more heat)
- 2 tablespoons of hot Kashmiri chilli powder
- 1 tablespoon of mixed curry powder
- 1 teaspoon of garam masala
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of fenugreek leaves (kasoori methi)
- 70 milliliters of tomato puree
- 300 milliliters of vegetable stock or base sauce
- 2 tablespoons of naga chilli pickle (optional, but adds more heat and flavour)
- Juice of half a lemon
- Fresh coriander leaves, chopped, for garnish

Instructions:

- Heat the oil in a large frying pan over medium-high heat. Add the fennel seeds and fry for about 30 seconds, until fragrant.
- Add the onion, garlic and ginger and cook for about 10 minutes, stirring occasionally, until soft and golden.
- Soak the dry soya protein chunks in warm water then season with salt and pepper and add them to the pan. Cook for about 15 minutes, turning occasionally, until browned and cooked through.
- Add the habanero peppers, chilli powder, curry powder, garam masala, cumin, turmeric and fenugreek leaves and stir well to coat the chicken and onion mixture. Cook for another 5 minutes, until the spices are aromatic.
- Stir in the tomato puree and vegetable stock or base sauce and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the sauce is thickened and reduced.
- Stir in the naga chilli pickle if using and the lemon juice. Taste and adjust the seasoning if needed.
- Sprinkle with fresh coriander leaves and serve hot with rice or naan bread.

Enjoy your phaal curry, but be careful - it is very spicy! 😅

Poems, recipe and images: Bing Chat