Review of Rice and Curry Meal with Oyster Mushroom and Black “Pork” Curries at Mirisata by pdxveg

Served on a banana leaf, this varies week to week (gluten-free except for the spicy 🐷-free black "pork" curry that we had them add). This was bursting with a wide variety of lively, vibrant flavors. Clockwise from upper left in first photo:

Papadam – crispy fried cracker made from lentil flour.

Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies.

Pol Sambol – fresh grated coconut mixed with chilies, curry leaves, and lime juice.

Collards Mallum – shredded collards cooked with grated coconut, onions, garlic, ginger, curry leaves, and mustard seeds.

Oyster Mushroom Curry – hand-shredded oyster mushrooms cooked in a rich coconut gravy with onions, rampe, curry leaves, chilies, and tomato.

Black “Pork” Curry – traditional spicy 🐷-free "pork" curry made with black pepper and dark roasted spices.

Dahl – masoor dahl tempered with onion, curry leaves, cumin, and mustard seed.

Tempered Beetroot– shredded beets stir-fried in coconut oil with onions, green chilies, mustard seeds, curry leaves, and rampe.

Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron. (center)

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