Phall

Phall is an extremely hot curry that originated in Britain, specifically in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971.

British Bangladeshi curry

Phall is a curry that originated in the Bangladeshi-owned curry-houses of Birmingham, England, in 1971. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore. It is the hottest form of curry regularly available, even hotter than the vindaloo, using many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper. The dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants.
In 2008 in the UK, a charity competition in Hampshire was based on competitors eating increasingly hot phalls.