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Sri Lankan kale recipe

How to make Sri Lankan kale mallung, stir fried kale and coconut

  • Author: Tooting Mama
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 4 a side dish 1x
  • Category: Side dish
  • Cuisine: Sri Lankan


  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tbsp Maldive fish
  • 1 crushed dried chilli
  • a generous pinch of curry leaves
  • 1 red onion chopped
  • 1 clove of garlic
  • 200 grams kale (chopped, stems stripped)
  • Quarter tsp on turmeric 
  • juice of one lime
  • desicated coconut
  • seasoning to taste


  1. Heat up the oil in a large solid bottomed frying pan.
  2. Add in the cumin and mustard seeds, followed by the Maldive fish, crushed red chilli and curry leaves.
  3. Once the spices start to pop, add the chopped onion. Lower the heat, and allow the onions to soften.
  4. Once soft and translucent, add the garlic, and cook for about two minutes.
  5. Now add the chopped kale leaves. Stir thoroughly, coating the kale in the onion, garlic and spices. Keep stirring until the kale softens and wilts, then stir in the turmeric.
  6. Add the juice of the lime and then stir in the coconut, keep cooking until the coconut is lightly toasted and evenly distributed throughout the kale, add a little salt to bring out the flavour.
  7. Serve with basmati rice or as an accompaniment to your main dish – I love to team up my kale mallung with a simple dhal. 


  • This is an easy dish to make
  • To make this a truly vegetarian/vegan recipe leave out the Maldive fish.