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.Print
- 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
- 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 sliced onion. Lower the heat, and allow the onions to soften.
- Once soft and translucent, add the galic, 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.
- Add the juice of the lemon and then stir in the coconut until evenly distributed throughout the kale.
- 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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