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：Sweet Potato・Butternut Squash・Mizu (Japanese Wild plant)・Maitake Mushroom・Oomasari Peanuts
Seasonal Seafood：Middendorffs Whelk・Whitebait・Blue Mackerel

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.
■Blue Mackerel Curry: Curry using seasonal blue mackerel.
The sourness from Goraka and Tomato along with thick gravy makes this curry unique.
■Parrippu Curry with Sweet Potato and Butternut Squash: Simple lentil bean curry with slight sweetness from pumpkin and butternut squash.
■Omelet Curry: Omelet with aromatic vegetable marinated with gravy sauce.

９Side Dishes

■Spice dressed Mizu: Seasonal Mizu hand picked by farmers in Akita pref. quickly boiled and dressed with spices. Fresh texture add some flavor to the curry.
■Mushroom Theldala: Various mushrooms stir-fried with homemade spice oil.
■Pickled Middendorffs Whelk: Carefully picked and prepared whelk marinated by spices.
■Sauteed Peanuts (Oomasari): Stir-fried Large Oomasari peanuts from Chiba pref. and chestnut.
■Marinated Red Cabbage: Marinated red cabbage with spices.
■Green Vegetable mustard stir-fry: Seasonal Green vegetable stir-fried with mustard oil.
■Eggplant(Mizunasu) and Whitebait Sambol: Mizunasu that are still in season marinated along with whitebait, Ooba leaf,
petit-tomato from Machida, Tokyo.
■Bitter Melon Sambol: Sambol of Bitter Melon flavored by maldive fish and green chili.
■Spice-Fried Green-eyes: Green-eyes fried with homemade seasoning-mix