Kari Malay

In our interpretation of Malaysian sweet and savory fish curry, this vegan curry is an aromatic blend of coconut milk, lemongrass, cumin, galangal, curry leaves, mustard seeds, brimming with antioxidant and antibacterial properties. The dish is rounded out with local vegetables like sugar snap peas and graffiti eggplant for boosts of fiber, vitamin C, vitamin K, and potassium. Optional add-on: locally caught haddock marinated in our proprietary Malaysian curry long before it's cooked. Haddock is a mild, white fish with a gentle, slightly sweet flavor, similar to cod. It's tender and versatile, with a delicate texture.