Garlic and spices

The Spiciest Dishes on hungryhouse

The temperature is dropping across the UK and winter’s icy clutches are firmly upon us. It’s the time of year when hot and spicy food has never seemed more appealing.  But which are the fieriest dishes to warm you up?  Well we’re no strangers to spice here at hungryhouse and like a dish with a good kick, so spice-fanatics take heed;  here’s our guide to the hottest dishes on hungryhouse…

Vindaloo

Vindaloo

Vindaloo. (image via)

Indian food is of course the obvious place to start when it comes to spicy cuisine and vindaloo is perhaps the most notorious of all Indian curries.  It’s particularly hot because the meat is marinated in a mixture of spices which have been loosened up with vinegar, ensuring that the burn of curry is as powerful as possible.  Native to Goa, the Vindaloo is actually most popular in Britain where it’s a staple of all curry house menus and frequently considered the most potent dish on the menu

Phall

Phall

Phall

Though vindaloo often gets all the credit for being the hottest of all Indian dishes, that title does in fact go to the mighty Phall curry.  This British-Indian curry was invented in the curry houses of Birmingham and uses at least 10 hot peppers, including the fiery scotch bonnet and hababero peppers, in each batch.  The dish is usually a tomato-based thick curry and is made with chicken or lamb.

This year, a curry house in New York City claimed to made the world’s hottest curry, which was in fact a Phaal that was so hot it left diners vomiting, crying and sweating profusely whilst chefs at the restaurant had to wear gas masks to prepare it!

Jerk Chicken

Jerk Chicken

Jerk Chicken

Native to Jamaica but ubiquitous throughout the Caribbean, jerk seasoning is a delicious marinade that’s buning heat ensures that any jerk dish is not for the faint of heart. Jerk is a flaming combination of pimento, scotch bonnet peppers, habanero, cayenne, jalapeno and various other spices.  This, combined with the meat (usually chicken, pork or goat) which is slow-cooked over charcoal, gives the dish a strong fiery and earthy edge.  It’s the Scotch bonnet pepper though which is the real reason for Jerk’s piquancy as this chilli, which is grown all over the Carribbean, is one of the fieriest around.

Nau Pad Prik

Nau Pad Prik

Nau Pad Prik

Not to be outdone by nearby India, Thailand also has its fair share of seriously spicy food, with one of  the hottest dishes being Nau Pad Prik.  This popular recipe hails from Central Thailand and consists of beef stir-fried with shallots, garlic and basil and crucially a load of birds-eye chillies.  This type of chilli is a small chilli grown throughout Southeast Asia and a staple ingredient of many an Asian dish, it’s at its most potent in Nau Pad Prik though giving the dish a seriously eye-watering kick!

Szechuan Dishes

Szechuan Chicken

Szechuan Chicken

The Szechuan region of China has produced some pretty fiery dishes; the Szechuan hotpot in particular has been known to reduce grown men to tears.  Raw pieces of meat and vegetables are cooked in a boiling broth containing garlic, onion, szechuan peppers or ‘flower peppers’ as they’re known which ae so spicy they have something of a numbing effect when eaten.

Though it can be difficult finding an authentic Szechuan hotpot in the UK, many Chinese restaurants have their fair share of Szechuan dishes, such as Szechuan fried chicken, on the menu many of which emulate the heat of the real-deal dishes of Szechuan.

by Jessie Brown | hungryhouse.co.uk

Posted on: November 21, 2013 | by: Jess

About the Author

A coffee addict and fiend for Asian food who’s likely to be found perusing flea markets, seeking out the best street food or running around music festivals.



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