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

Seasonal Vegetable: Yum Bulblet, Young Ginger, Water Dropwort, Kintoki Carrot, Chayote
Seasonal Seafood: Japanese Icefish

(4 Main Curry)

■Chicken Curry: Basic chicken curry using 2 different Thuna Paha.
Using 2 types of Thuna paha gives essence of spice with in the hearty and flavorful taste.
■Parrippu curry with Yum bulblets: Simple bean based curry using Lentil beans with Yum bulblets.
■Omelet Curry: Omelet with aromatic vegetable marinated with gravy sauce.
■Seasonal Young Ginger Curry: Curry cooked using fresh young ginger from Uonuma, Niigata Pref. IT helps to enhance the flavor of the other curries.

(7 Side Dishes)

■Potato Theldala: Boiled potatoes stir-fried with Maldive fish and spices
■Pickles Scallop: Small Grain scallops pickled by spices.
■Stir-fried Water dropwort: Water dropwort stir-fried with Mustard oil.
■Devilled Conger Eel: Fresh conger eel purchased from Tsukiji Yamago flavored with homemade devill sauce.
■Kintoki Carrot Sambol: Seasonal Kintoki Carrot marinated by coconut grain, Maldive fish and citrus.
■Chayote & Japanese Icefish Sambol: Sambol of Chayote with fun texture and Japanese Icefish marinated by Maldive fish, Green chili and citrus.
■Spice-Fried Green-eyes: Green-eyes fried with homemade seasoning-mix