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: 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.

■Parippu Curry: Simple bean based curry using lentil.
Just as like mashed potato in English or American cuisine, Parippu Curry is essential in Sri Lankan curry.
■Turnip Curry: A fragrant and full-bodied curry made with seasonal turnips at their peak.
Prepared with roasted thuna paha spice blend, giving the curry a deep aroma and rich Sri Lankan flavor.
■Egg Curry: Boiled egg stir-fried with various spices and aromatic vegetable selected by chef.

9 Side Dishes

■Green Bean Theldala: A simple stir-fry of green beans and sun-dried shrimp, lightly seasoned with Sri Lankan spices.

■Mini-Asparagus, Mushroom, and Bamboo Shoot Theldala: Directly sourced mini asparagus from Yamagata and bamboo shoots from Kyoto, stir-fried with carefully selected Japanese mushrooms, Maldive fish, and aromatic spices.

■Snap Pea Theldala: A stir-fry featuring snap peas from K’s Farm in Fukushima Prefecture, 
quickly sautéed with mustard seeds and oil. Their crisp texture adds a refreshing accent to the meal.

■Spear Squid Theldala: Tender young spear squid stir-fried with green chili and our signature black pepper spice blend.

■Celery, White Gourd, and Radish Coconut Sambol: A refreshing coconut sambol made with seasonal radishes from Aichi Prefecture and fresh celery, topped with locally grown Edo-style herbs.

■Senshu Water Eggplant and Tomato Sambol: A sambol of Senshu water eggplant, sweet cherry tomatoes, and green chili. This famous Osaka specialty is prized for its delicate texture and can be enjoyed raw only during its short season.

■Marinated Red Cabbage with Cumin:A refreshing red cabbage marinade delicately scented with cumin.

■Green Vegetable mustard stir-fry: Seasonal Green vegetable stir-fried with mustard oil.
■Seasonal Small Fish Fry: Small fish coated in our house-made spiced flour and fried until crisp.