Do not become alarmed! Although phall is notoriously one of the hottest curries you will find on the average Indian restaurant’s menu, I promise that this Instant Pot beef short rib phall will not cause long-term harm.
According to Pat Chapman in his book The New Curry Bible, phall is unheard of on the Indian subcontinent, where the word actually means fruit. It seems it is another creation of the British Indian restaurant scene.
In this recipe, adapted from the Hairy Bikers’ Great Curries, I have used the pressure cooking method in the Instant Pot to speed things up and I have switched up the braising steak for beef short ribs. After living in America I became a big fan of this cut of beef. Thankfully it is becoming increasingly available in the UK.
So, whilst this Instant Pot beef short rib phall (which according to Wikipedia can also be spelt fall, faal, fahl, phaal, phal or paal – in short, however you please), isn’t so hot as to be rendered inedible, it does pack a pleasing punch for those who enjoy their curries on the hotter end of the scale, whilst delivering good depth of flavour. Not just bushels of chillies for the sake of heat. Of course feel free to adjust the quantity of chillies as you wish and just to be safe, serve a big bowl of plain yoghurt to dive into, in case of emergency.
If you’re looking for some easy rice to mop up all that spiky sauce then look no further than my Instant Pot Rice. And for a vegetable curry to serve alongside it try my Instant Pot Aubergine and Tomato Curry. Or if you’re looking for spice that’s not a curry, try my Instant Pot Chilli recipe.
- 800 g beef short ribs
- 3 tbsp vegetable oil
- 2 medium onions roughly chopped
- 6 cloves of garlic
- 25g fresh ginger
- 2 fresh, long red chillies
- 10 dried red chillies
- 2 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tbsp paprika
- 1 1/2 tbsp garam masala
- 400 g can chopped tomatoes
- 2 fresh, long red chillies
- 2 tsp flaked sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup water Instant Pot cup (180ml)
- Set the Instant Pot to sauté. Heat the oil and brown the short ribs on all sides. Remove the ribs to a plate and set aside. Leave the remaining oil in the Instant Pot.
- Blend all of the spice paste ingredients together in a blender or food processor. Add to the Instant Pot and sauté for a couple of minutes.
- Split the remaining two red chillies from stalk to tip on one side without opening or removing the seeds. Add to the pot along with the short ribs and stir in the rest of the curry ingredients.
- Pressure cook on manual for 1 hour and release naturally for 10 minutes.
- Shred the beef before serving.
***Please note: nutrition label should be used as a guide only.
