Kale curry

Kale curry

Kale mallung

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1/2 teaspoon ground turmeric
5-6 curry leaves
1 red onion, finely sliced
1 red chilli, deseeded and finely sliced
200g kale leaves, sliced
1/2 teaspoon salt
2 tablespoons grated fresh coconut

Method

  1. Heat the oil in a wok on a high heat until very hot, then add the mustard seeds and turmeric. As soon as the mustard seeds start to pop and splutter, add the curry leaves, onion and chilli. Reduce the heat slightly and stir-fry for 5 minutes before adding the kale.
  2. Add 2 tablespoons water, then stir-fry for 2–3 minutes until the kale has just wilted and the water has evaporated. Taste and season well with the salt, and stir through the grated coconut just before serving.
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