What is the hottest Indian Curry?

The hottest curry served at Indian restaurants in UK is Phall-Curry followed by Tindaloo. In India, its is the Vindaloo

Following is a list of of spicy hot Indian curries in- order of their heat, starting with the hottest (Phall Curry)

- Phall Curry

Origin: Indian British Food, originated at Indian Restaurants in UK

Varieties: Chicken Lamb

Major spices/herbs: Habanera or Naga Chili peppers, and fresh ginger.

- Tindaloo

Origin: Indian British Food, originated at Indian Restaurants in UK. It is based on Goa dish called Vindaloo

Varieties: Chicken Lamb Vegetables

Major spices/herbs: Habanera or Naga Chili peppers, Garlic, White vinegar, South West India Pickling spices

- Vindaloo

Origin: Goa, India. Based on 'Vinho de alho', an old Portuguese Pork preserve

Varieties: Pork Chicken Lamb Vegetables Prawns

Major spices/herbs: Dried hot red chili peppers, Garlic, Coconut Vinegar, South West India Pickling spices

- Chicken 65

Origin: Not known. Most likely a bar in South West India. Modified to compete with 'Buffalo wings' in USA

Varieties: Chicken Thighs, Chicken drum-sticks

Major spices/herbs: Dried hot red chili peppers, Ginger, Garlic, Mustard powder, White Vinegar

- Madras Curry

Origin: Madras, Anglo-Indian food created during British Raj

Varieties: Chicken Lamb

Major spices/herbs: Combination of Fresh chili peppers and dried chili peppers

- Kozi Kari

Origin: Kerala, created by early Jewish Settlers

Varieties: Chicken

Major spices/herbs: Combination of Fresh chili peppers and dried chili peppers