Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
Charred Hispi Curry Feast Hoppers
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Charred Hispi Curry

Regular price
£50.00
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£50.00
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Hoppers’ latest menu centres around a charred hispi cabbage and coconut curry. “We first created our hispi cabbage dish as a vegetarian alternative to our popular grilled mussel curry,” explains Hoppers director Karan Gokani, “but it proved so popular that even the most hardened non-vegetarians would ask for it.”

The meal begins with crunchy, salted banana chips for snacking on. Next, croquette-like rolls stuffed with curried vegetables are served with a tangy, mildly spiced ketchup for dipping. There’s also cubes of lightly charred paneer, generously coated in a spicy devilled sauce. “Devilled dishes are very popular in Sri Lanka, inspired by flavours from East Asian cookery including chilli, onions and plenty of umami,” explains Karan.

For the main event, hispi cabbage is roasted until tender and charred, then combined with a light and fragrant coconut curry sauce. “I love the sweet, smoky notes of roasted hispi cabbage,” says Karan, “they work beautifully with the flavours in the curry sauce.” To finish, the dish is drizzled with chilli oil and scattered with crispy, fried curry leaves.

It’s served with string hoppers (steamed nests of vermicelli-style noodles) for mopping up the sauce, as well as pol sambol – a refreshing accompaniment made from fresh coconut, lime and chilli.

To round out the meal, there’s an option to add on Hopper’s chocolate biscuit pudding – a Sri Lankan take on tiffin, combining layers of soft, chocolate ganache and biscuits.