I have eaten "Sri Lankan style spice curry of fish" for summer where sourness and spicy invites perspiration with soup stock TOKYO

Soup Stock Tokyo (Soup stock Tokyo) is conducting a campaign to sell three kinds of curry from 13 June 2016 on weekly basis. In the first weekCauliflower's keema curryStarting with 3 types and so on, this week is the last to finally, so I was particularly concerned about the three types "Sri Lankan style spice curry fishI went to eat.

Arrived at Soup Stock Tokyo.


The last of the weekly curry, the sixth bullets are "Summer Vacation Curry", "Sri Lankan Wind Spice Curry of Fish" and "Cold Curry of Lemon Chili". This time, "Sri Lankan style spice curry of fish" is chosen.


By having a service, I had my meals rich. Since the amount of curry does not increase, it may reflect that he may have made it a bit too much.


The ingredients are engraved finely, and as I saw it, I feel that it melts quite mildly. As the curry is carried to the seat, a scent mixed with sour and spicy drifts.


Rice uses millet rice, the purple on the other side is pickled with red onion.


And cauliflower.


As well as the impression of scent, curry has a strong acidity, and afterwards a strong spirit comes in the same way. Although it is Sri Lankan style, I felt like resembling the wave of sour and spicy feeling when I ate Tom Yumukun. By the way, sourness uses tamarind on the site, but it says that they arrange and use umeboshi.


This strong taste is perfect if you eat it mixed with millet rice which was slightly hardened. It looks stinky, but since it is less sticky and smooth, I feel like going into the gap of rice and falling down my throat. I imagined Tri-Paja which is a spice of Sri Lanka and combined 10 kinds of spices, so I get sweaty at the hairline etc.


The price is 880 yen. If you like curry, please try this opportunity.