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Authentic recipe for cauliflower mallung

An authentic Sri Lankan recipe for cauliflower mallung

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  • Author: Tooting Mama

Ingredients

Scale
  • 3 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 green chilli, deseeded and finely chopped
  • 1 tbsp Maldive fish (optional)
  • A generous helping of curry leaves (around 10 -12)
  • 1 onion finely sliced
  • 1/4 tsp turmeric
  • 400g cauliflower florets finely sliced
  • Salt
  • 4 tsp desiccated coconut
  • 1 green chilli, deseeded, finely chopped (optional)
  • Juice of a fresh lime

Instructions

  1. Heat the oil in a solid-based frying pan.
  2. Add the whole spices, the Maldive fish, curry leaves and chilli, and heat until the spices start to crackle.
  3. Add the onion and turmeric and cook until the onions are soft and transparent. Stir so the turmeric evenly coats the onion.
  4. Now add the cauliflower florets. Cook the cauliflower until soft. Keep stirring and tossing so the spices and onion can coat the cauliflower.
  5. Add the coconut, chilli and salt. Again stir through, and cook until the coconut just starts to turn golden brown. 
  6. Finish off with a squeeze of lime and serve with rice and a curry or two of your choice. Me? I’d have a creamy beetroot curry and perhaps a simple dhal. You can’t beat that!