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 Curries

■ Jaffna Pork Curry
A rich and spicy pork curry inspired by the cuisine of Jaffna in northern Sri Lanka, made with Iwanaka Pork, a premium pork from Iwate Prefecture.
We use our house-made Jaffna curry powder, made by slowly roasting whole spices to bring out their deep aroma and flavor, with chili and black pepper adding a bold,
robust character. Fresh red chilies provide an extra kick, while goraka adds an essential touch of sourness.
The combination of heat, tanginess, and the natural sweetness of the pork makes this a deeply addictive curry.

■ Parippu Curry — Red Lentil Curry
A simple, classic Sri Lankan red lentil curry and one of the most basic everyday curries in Sri Lanka.
We chose this gentle and uncomplicated dhal curry to complement the bold flavors of the Jaffna Pork Curry.

■ Sweet Shishito Pepper & Sweet Potato Vegetable Curry
A vegetable curry made with locally sourced sweet shishito peppers from Yamagata Prefecture, naturally sweet Silk Sweet potatoes, and green beans.
Vegetable curries traditionally use unroasted thuna paha, but for this curry we chose roasted thuna paha to enhance the fresh, green character of the sweet shishito peppers.

■ Sri Lankan Omelet Curry
A classic Sri Lankan omelet curry. The omelet is made with green chilies, onions, and Maldive fish, then gently simmered in a creamy coconut milk-based gravy.

7 Accompaniments

■ Mushroom Theldala
September brings an abundance of Japanese mushrooms to the market, so we selected several varieties that are at their seasonal best.
We first infuse oil with whole spices, allowing the aromas of onions, green chilies, curry leaves, and several powdered spices to develop in the oil.
The mushrooms are then quickly stir-fried to preserve their natural texture, bringing out their earthy flavor and umami.

■ Wariboshi Daikon & Iriko Theldala with Sweet Potato Stems
A Sri Lankan-style stir-fry of dried daikon and small dried fish, made with Miyazaki-grown wariboshi daikon from Shioda Shoten and niboshi iriko from Fukaya Suisan.
The daikon and small fish are stir-fried together with sweet potato stems and yellow chives.
The rehydrated daikon is briefly marinated in our house-made ponzu before being stir-fried with Sri Lankan chili pieces and sweet Yamagata-grown tomatoes.

■ Kagura Namban Theldala
A seasonal stir-fry featuring Kagura Namban chilies at their peak.
The chilies are sautéed with several varieties of onions, including red negi and Japanese green onions, along with aromatic vegetables and spices.

■ Seasonal Greens Stir-Fried in Mustard Oil
Seasonal Japanese greens quickly stir-fried in fragrant mustard oil.

■ Cumin-Marinated Red Cabbage
Crisp red cabbage marinated with the warm, aromatic fragrance of cumin.

■ White Fig, Celery & Micro Herb Sambol
A fresh sambol featuring white figs from Yamagata Prefecture.

White figs are combined with micro herbs, mint, green chili, and fragrant kabosu citrus, creating a refreshing accompaniment with a delicate balance of sweetness, freshness, and spice.

■ Seasonal Small Fish Fry
Small seasonal fish coated in our house-made spiced flour and fried until crisp and golden.