スリランカカレー
こしょう屋さんの月替わりランプライス

■Jaffna Style Pork Curry：Characteristic of this pork curry is using the fresh raw red pepper. Jaffna is a province in norther Sri Lanka with group of population existing with roots from India.
■Five-Bean and Black Broad Bean Curry: A gentle coconut milk curry made with black broad beans and the carefully selected “Five-Color Soybean Blend” from Shiota Shoten in Tsukiji Outer Market. The blend features five varieties of premium beans, meticulously chosen by the shop owner. Simmered with coconut milk and cinnamon, this curry highlights the natural sweetness and character of the beans.
■Whelk Curry:Inspired by a fish curry I learned in the Sri Lankan coastal town of Negombo, this seasonal curry features tender whelks at their peak. Finished with a touch of coconut vinegar, it offers a vibrant balance of spice and gentle acidity, enhancing the natural sweetness of the shellfish.
■Eggplant Hodda: Soupy eggplant curry using seasonal Kaga-Nasu eggplant.
■Omelet Curry: Basic Sri Lankan Omelet with onion, green chili and maldive fish marinated with gravy sauce.

(7 Side Dishes)

■Devilled Daggertooth Pike Eel: Daggertooth Pike eel marinated by homemade devil sauce.
■Winged bean Thel Dala: Winged bean stir-fired, flavored with Maldive fish and chili.
■Cabbage Mallung: A classic Sri Lankan stir-fry of cabbage and fresh coconut, delicately seasoned to bring out their natural sweetness. Topped with crispy fried white shrimp for added texture and umami.
■Marinated Red Cabbage with Cumin: A refreshing red cabbage marinade delicately scented with cumin.
■Red Mizu and Myoga Sambol: A refreshing seasonal sambol made with tender red mizu stems and aromatic myoga ginger. Its bright, crisp flavors provide a perfect contrast to the richness of the curries.
■Green Vegetable mustard stir-fry: Seasonal Green vegetable stir-fried with mustard oil.
■Seasonal Small Fish Fry: Small fish coated in our house-made spiced flour and fried until crisp.