An authentic Sri Lankan recipe for cauliflower mallung
Ingredients
- 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
- Heat the oil in a solid-based frying pan.
- Add the whole spices, the Maldive fish, curry leaves and chilli, and heat until the spices start to crackle.
- Add the onion and turmeric and cook until the onions are soft and transparent. Stir so the turmeric evenly coats the onion.
- Now add the cauliflower florets. Cook the cauliflower until soft. Keep stirring and tossing so the spices and onion can coat the cauliflower.
- Add the coconut, chilli and salt. Again stir through, and cook until the coconut just starts to turn golden brown.
- 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!