Cabbage Mallung (Curried Cabbage) is a traditional Sri Lankan recipe for a classic accompaniment of lightly-curried cabbage leaves. The full recipe is presented here and I hope you enjoy this classic Sri Lankan dish of: Curried Cabbage (Cabbage Mallung).
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Mallung is a Sri Lankan recipe for a curry (or more accurately curried accompaniment) of greens. Cabbage is used here, but spinach, kale, cavalo nero, amaranth greens and cauliflower greens could just as easily be substituted. The Maldive fish called for in the recipe are fish flakes. Substitute bonito flakes, dried anchovies or dried whitebait (though you can omit them completely).
Ingredients:
3 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 green chilli, deseeded and finely chopped or one dried crushed red chilli
1 tbsp Maldive fish (optional)
A generous handful of curry leaves (around 10–12)
1 onion, sliced
1/4 tsp ground turmeric
400g cabbage finely sliced (or your favourite greens)
Salt, to taste
1 tbsp desiccated coconut
Juice of 1 lime
Method:
Set a heavy-based frying pan over medium heat. Add the oil and once hot use to fry the whole spices, the Maldive fish, curry leaves until the spices start to crackle.
Add the onion and turmeric and cook, stirring occasionally (you want the turmeric to coat the onion), for about 10 minutes, or until soft and translucent.
Now add the cabbage, cooking further until the cabbage until it’s soft. Keep stirring and tossing for the spices and onion to be fully incorporated into the cabbage.
Finally, add the coconut and chilli. Again stir through, and cook until the coconut just starts to turn golden.
Season to taste with salt then finish with a generous squeeze of lime. Serve accompanied by plain rice and your favourite curry.
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