Kale and Carrot Mallung
By OcadoLife
Published on 26 March 2023
A lightly cooked salad of wilted kale and grated carrots with a zingy lime and coconut dressing, Kale and Carrot Mallung is a hugely popular Sri Lankan dish, full of colour and texture. This recipe from Karan Gokani, chef and co-founder of Sri Lankan restaurant chain Hoppers, has the tangy freshness that makes it such a favourite. It goes perfectly with the rich flavours of Karan’s slow-cooked Sri Lankan Lamb Kari.Time and servings
12 minsTotal time
6Servings
10 minsPrep time
2 minsCooking time
Ingredients
- 1 small red onion
- 0.5 tsp of ground turmeric
- 1 pinch of sea salt (approx.), to taste
- 2 tbsp of coconut oil
- 0.5 lime, juiced, plus extra to taste
- 500 g of kale, woody stalks removed and finely shredded
- 1 large carrot, grated
- 1 coconut flakes, plus extra to garnish (optional)
Method
Step 1
Soak the coconut flakes in hot water until softened, then drain and roughly chop.Step 2
In a blender, blitz the coconut, onion, turmeric and salt to a coarse paste (or use a pestle and mortar).Step 3
Heat the coconut oil in a wide pan or wok over a medium-high heat. Add the paste and cook for 1 min, stirring continuously. Add the kale and carrot and stir-fry for 30 secs or until the kale has just wilted. Remove from the heat.Step 4
Add the lime juice and season with sea salt and black pepper. Add more lime, if needed. Garnish with extra coconut flakes, if you like, and serve warm or at room temperature.