The word mallung means literally "to mix up" and this delightful Sri Lankan dish can feature any number of different vegetables. In this recipe it is a combination of shredded leafy greens, maldive fish, green chilli and coconut. For the greens, Paul says you could use almost anything: spinach, silverbeet, chicory, chrysanthemum leaves, beetroot or turnip leaves or mustard greens. Mix a few kinds together if you like – say, mild spinach with peppery turnip leaves.
- 1 tsp black mustard seeds
- handful of curry leaves
- 1 tsp turmeric
- pinch of salt
- 1 tbsp maldive fish, finely ground (optional)
- 1 bunch leafy vegetables, shredded (see Note)
- 1 green chilli, finely chopped
- 1 cup grated fresh coconut (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a little oil in a wok or large frying pan and add the mustard seeds. Fry until they begin to pop, then add the curry leaves, turmeric, salt and maldive fish if using, stirring constantly to prevent the curry leaves burning. Immediately add the shredded leaves and stir rapidly. When the leaves have darkened and become limp, add the green chilli and coconut and stir for another 1–2 minutes. Remove from the heat and serve.
• Spinach, silver beet, chicory, chrysanthemum, beetroot leaves, turnip greens etc. Mix two or three if you like – say, something mild like spinach with something peppery like mustard or turnip greens.
• Grate your own, or look for frozen packets in the specialty shops mentioned on this website.