- 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
- Heat up the oil in a large solid bottomed frying pan.
- Add in the cumin and mustard seeds, followed by the Maldive fish, crushed red chilli and curry leaves.
- Once the spices start to pop, add the chopped onion. Lower the heat, and allow the onions to soften.
- Once soft and translucent, add the garlic, and cook for about two minutes.
- 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.
- 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.
- 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.