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)

■Chicken Curry: A classic Old Sinhalese–style chicken curry prepared without coconut milk.
■White Adzuki Bean and Sweet Corn Parippu Curry: A mild lentil-style curry made with premium white adzuki beans from Okayama Prefecture, carefully selected by Shiota Shoten. Renowned for their exceptional sweetness and aroma, the beans are topped with sweet corn stir-fried in aromatic spices.

■Blue Swimmer Crab Curry: A spicy coconut milk curry made with blue swimmer crab from the waters of Tokyo Bay. Tamarind adds a refreshing touch of acidity, creating a well-balanced curry inspired by the famous crab curries of Sri Lanka’s eastern coastal towns.

■Stuffed Manganji Pepper Egg Curry: Kyoto-grown Manganji peppers stuffed with scrambled eggs seasoned with Maldive fish and green chili, then gently simmered in a rich coconut milk gravy.

(7 Side Dishes)

■Lotus Root Theldala: A stir-fry of freshly harvested seasonal lotus root, prized for its crisp, refreshing texture.
■Okra Theldala: Okinawan okra, dry-roasted and stir-fried with finely grated coconut, then finished with a squeeze of fresh citrus.
■Green Vegetable mustard stir-fry: Seasonal Green vegetable stir-fried with mustard oil.
■Marinated Red Cabbage with Cumin: A refreshing red cabbage marinade delicately scented with cumin.
■Bitter Melon Sambol: A vibrant sambol eaturing seasonal bitter melon, lightly fried and tossed with Maldive fish, green chili, and fresh citrus for a refreshing, spicy finish.
■Radish and Curly Kale Coconut Sambol: A fresh coconut sambol made with crisp radishes and seasonal curly kale.
■Seasonal Small Fish Fry: Small fish coated in our house-made spiced flour and fried until crisp.