Seafood Curry Selection
Cooking the vegetables or meat along with a combination of spices, herbs, thickening and souring agents, makes an Indian curry. Common thickening agents are almonds, coconut, poppy seeds, peanuts, cashew nuts, onion, yogurt, tomatoes, etc. The distinctive flavor of the curry depends on spices, herbs, condiments, that are added, then sequence in which the spices are added and length & temperature of cooking.
All Entrees served with premium basmati rice.
All Entrees served with premium basmati rice.
| Shrimp Curry Succulent shrimp simmered in a coconut, tamarind and red chili sauce. $18.95 |
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| Kadai Shrimp Shrimp tossed with tomato onion sauce flavored with whole spices, tempered with mustard seeds & curry leaves. $18.95 |
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| Fish Masala A specialty of the Konkan region of India. Cubes of seasonal fresh fish simmered in a tangy sauce of Kokum (a fruit pulp native to India, used as a souring agent & in medicinal preparations), coconut, ginger & red chillies. $18.95 |
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| Shrimp Saag Shrimp cooked with puree of baby spinach & spices. $18.95 |
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| Shrimp Vindaloo* Shrimp simmered in a spicy Goan sauce of garlic, vinegar, cumin seeds, red chillies, cloves & peppercorns (*very spicy). $18.95 |
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