Our Curries
Carmo’s curries are created with our own painstakingly-researched, fresh spice mixes and pastes. Most dishes are available made with local seasonal vegetables, fresh Gulf seafood, organic chicken, and sustainably-raised pork. Accompaniments may include house-made chutneys, pickled vegetables and house-made roti (flat bread)
Island Curries
Colombo Curry
From the French West Indies of Sri Lankan origins it is distinguished by its use of brown mustard and black pepper.
Trini Coconut Curry
A creamy coconut curry with distinct notes of fenugreek, cayenne, ginger, cloves and star anise.
Seychelles Creole Fish Curry
A distinctive curry from the Seychelles Islands includes tamarind, coconut, curry leaves and chili peppers.
Ambrevades au curry
A pigeon pea coconut curry native to the Comoro Islands
Mauritius Island Curry
Thyme, curry leaves, coriander, ginger, turmeric and chilies help set this traditional curry apart from any other
Subcontinent Curries
Kerala Curry
Chilies, curry leaves, mango pickles, ginger, coriander, mustard seed and coconut make for an addictive flavor combination.
Chole Masala
Of North Indian or Pakistani origins, this flavorful dish is stewed chickpeas, onions tomatoes and chilies
Dudhi Kofta
Bottle gourd (seasonal) deep-fried dumplings are stewed in a rich spicy gravy of tomatoes, chiles and cashews.
Goa Fish Curry
This Portuguese-influenced curry perfectly showcases fresh seafood, with hints of coconut milk, tomatoes, green chilies, citrus and sweet spices
Mughlai Curry
A very special medieval Indian “Mughal dynasty” dish of organic chicken or vegetables stewed in a creamy sauce of almonds, cashews, chilies, saffron and spices
Southeast Asia
Nari Ayam - Curry Debal (Devil’s Curry)
From the Eurasian Kristang culinary traditions of Singapore, Malacca and Malaysia. The sauce combines a special roasted chili paste with galangal, lemon grass, vinegar and soy sauce.
Malacca Curry
A chili-heavy curry with candlenuts, lemongrass
Indonesian Yellow Curry
Fish sauce, shrimp paste, coconut milk and tamari combine with Indonesian yellow curry paste for an extraordinary
Cambodian Coconut Peanut Curry
A study in contrasts pairs creamy coconut and peanuts with savoury fish sauce, spicy peppers, green papaya, pineapple, sweet corn and citrus.
Lao Red Curry
Seasoned with galangal, kaffir lime leaves, chilies, charred onion, lemongrass, coconut and our own Lao red curry paste
Thai Yellow Curry
Fish sauce, tamari, paprika, coconut, lime, ginger and our fresh yellow curry paste make this dish speak, loudly.
Burmese Fish Curry
Paprika, chilies, ginger, shallots and turmeric in a tomato-based sauce, different and delicious.
Beyond
New Orleans Creole Curry
Our interpretation of a unique and traditional 130-year-old local curry recipe with a surprisingly exotic yet subtle spice blend.
Japanese Curry
One of the curries that we use pork and mushrooms, deep umami flavors enrich this dark gravy.