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

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

Are you looking for a new way to cook kale? Have you had enough of steaming kale, adding it to smoothies, soups and sauces? Want a kale recipe that is easy to make and is delicious? Then try this recipe for Sri Lankan kale mallung or stir-fried kale and coconut.

What I love about this recipe is that it’s super healthy. Kale is a fantastic leafy green vegetable, low in calories, high in fibre, iron, vitamin K, A and C, and calcium.

This recipe for Sri Lankan kale mallung isn’t entirely vegetarian or vegan, as it contains Maldive fish. Maldive fish is a typical Sri Lankan ingredient, essentially dried tuna, and gives dishes that umami flavour. You can find Maldive fish in Indian grocery stores or order online.

If you want a fully vegetarian or vegan option then simply leave out the Maldive fish.


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 as a main dish, or 6 as a side dish
  • Category: Main Dish, Side dish
  • Cuisine: Sri Lankan


  • 4 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 3 tbsp Maldive fish
  • 1 crushed dried chilli
  • a generous pinch of curry leaves
  • 1 red onion sliced
  • 1 clove of garlic
  • 200 grams kale (chopped, stems stripped)
  • juice of one lemon
  • 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 sliced onion. Lower the heat, and allow the onions to soften.
  4. Once soft and translucent, add the galic, 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.
  6. Add the juice of the lemon and then stir in the coconut until evenly distributed throughout the kale.
  7. Serve with basmati rice or as an accompaniment to your main dish.


  • To make this a truly vegetarian/vegan recipe leave out the Maldive fish.

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