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：Tottori Sand Dune Shallots・Manganji Green Pepper・Okahijiki・Young Bamboo shoot・Radish・Paprika
Seasonal Seafood：Chicken Grunt (Isaki)

（4 Main Curries)

■Jaffna Style Pork Curry：Characteristic of this pork curry is using the fresh raw red pepper.
Jaffna is a province in norther Sri Lanka with group of population existing with roots from India.
■Parrippu curry with Corn: Simple bean based curry using Lentil beans with sweet corn.

■Chicken Grunt Kirimalu: Sri Lankan fish curry using Chicken Grunt(Isaki) and coconut milk.
■Manganji Green Pepper Curry: Spice flavored scramble egg stuffed in Manganji green pepper from Kyoto and stewed with gravy. Well cooked home-curry in Sri Lanka.

(8 Side Dishes)

■Baby Potatoes and Dried Fish Theldala：A theldala made with baby potatoes and dried urume iwashi (Round herring). Finished with a squeeze of citrus for a refreshing flavor.

■Paprika Theldala：A quick stir-fry of paprikas with Maldive fish.

■Tottori Sand Dune Pickled Shallots (Achaaru)：Pickled shallots from the Tottori Sand Dunes marinated in a spiced vinegar mixture.

■Radish, Celery & Micro Baby Leaf Sambol：A sambol made with radish and celery, enhanced with fresh micro baby leaves.

■Marinated Red Cabbage：Red cabbage marinated with the fragrant aroma of cumin.

■Okahijiki Stir-Fried with Mustard Oil：Okahijiki (land seaweed) stir-fried quickly in mustard oil to retain its crisp texture.

■Young Bamboo Shoots Fritters：Sweet young bamboo shoots coated in spiced breadcrumbs and deep-fried.

■Spice-Fried Seasonal Fish: Seasonal Fish fried with homemade seasoning-mix