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South Indian · Scarborough · $$
Meen curry cooked in a clay pot with kodampuli and coconut milk — deeply sour, lightly spiced, and the kind of dish that defines the restaurant
Tangy, coconut-milk-based meen curry with a deep tamarind backbone and the characteristic sourness of Kodampuli (Malabar tamarind) — not for the timid
South Indian · Scarborough · $
Tamarind-forward fish curry cooked in coconut milk with ground spices — intensely red, tangy, and fragrant with curry leaves
Coconut milk-based fish curry with the tangy depth of kudampuli (Malabar tamarind), a defining dish of Kerala's coastal kitchen
