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：Nappa・Koebi-Imo (Taro)・Brussel Sprout・Kanjime-spinach・Kintoki-carrot・Chayote

Seasonal Seafood：Sakura-shrimp・Scallop

(4 Main Curries)
■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 Sakura-shrimp & Nappa: Simple bean based curry with Sakura shrimp from Suruga bay and Nappa. Maldive fish used to add some seafood flavor.

■Scallop Curry: The curry that chef learned from local Sri Lankan with Tamil background. Curry using fresh scallop from Hokkaido with several different Masala,
It is a rare style of curry in Sri Lanka that uses butter giving richness to the flavor. 

■Egg Curry: Boiled egg stir-fried with various spices and aromatic vegetable selected by chef.

(8 Side Dishes)

■Brussel Sprout Thel Dala: Stir-fried seasonal brussel sprout and dried Daiko-radish
■Potato Thel Dala: Inka-no-mezame, known as variety of potato to have characteristic sweetness stir-fried with homemade spice mix.
■Kanjime-Spinach mustard stir-fry: Seasonal Kanjime-Spinach stir-fried with mustard oil.
■Kintoki-Carrot Sambol: Kintoki-Carrot, know as variety of carrot with extra sweetness marinated with maldive fish and coconuts.

■Koebi-imo Croquette: Croquette made using salmon, egg and seasonal koebi-imo, known to be as variety of Taro.
■Chayote Achaar: Seasonal chayote from Chiba pref. marinated with homemade spice marinade.

■Marinated Red Cabbage: Marinated red cabbage with spices.
■Spice-Fried Seasonal Fish: Seasonal Fish fried with homemade seasoning-mix