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

(4 Main Curries)

■Japanese Blue Crab Curry: A curry prepared with freshly caught Japanese blue crab from Tokyo Bay.
This recipe comes from a coastal town in Sri Lanka, where I learned to make a rich, coconut milk–based curry.
The flavorful curry broth pairs beautifully with rice.
■Parippu Curry with Mukago and Ebisu Pumpkin: A comforting lentil curry featuring mukago (wild yam bulbils) and naturally sweet Ebisu pumpkin, creating a gentle harmony of flavors.
■Black Pork Curry: Using pork marinated with Goraka which is known as spice to have special sourness.
The kick from the black pepper and goraka matches very well.
■Omelet Curry: Omelet with aromatic vegetable marinated with gravy sauce.

(7 Side Dishes)

■Stir-fried Water dropwort: Water dropwort stir-fried with Mustard oil.
■Taro & Mackerel Cutlet: Croquette of seasonal Taro potato and Mackerel.
■Marinated Red Cabbage: Marinated red cabbage with spices.
■Spice-Fried Seasonal Fish: Seasonal Fish fried with homemade seasoning-mix
■Shungiku, Winter Cabbage, and Sakura Shrimp Thel Dala: A seasonal stir-fry of Shungiku and winter cabbage,
enhanced by the aroma and umami of sakura ebi, which come into season in November.
■Tonburi and Tuna Sambol: A refreshing sambol combining tonburi (“land caviar”) from Akita Prefecture,
sweet Machida cherry tomatoes, and homemade tuna. The pleasant texture of tonburi makes this dish delightfully unique.
■Red Radish and Pomegranate Coconut Sambol: A vivid sambol made with red-core radish, pomegranate, Maldive fish,
and grated coconut — a beautiful balance of color, sweetness, and umami.