Mallum (Kale with Coconut)

Recipe Notes:

This recipe is very healthy and really easy. The hardest part is having the patience to slice everything finely during Stage 1, but once you power through that it is a piece of cake. I prefer to throw everything into the wok as I finish slicing them, then turn on the flame, and stir occasionally till the green color in the kale pops and the onions look soft.

* If you cannot find Tuscan Kale you can also use any hard crunchy greens such as french beans, broccolini, sweet leaf (sayur manis), chard, etc! Get creative!

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Ingredients:

Meat

• 1 Tbs Dried Maldive Fish (opt this ingredient for Vegetarian/Vegan dish)

Produce

• 1 Bunch Tuscan Kale

• 1 Handful Grated Coconut (Fresh, Frozen, or Dried)

• 2-3 Fresh Green Chilis or Serrano Peppers

• 1 Brown Onion

• 4 Cloves Garlic

• 1” Fresh Ginger

 Condiments

• 1 Tbs Whole Grain Mustard

 Spices

• ½ tsp Tumeric Powder

• 1 Cinnamon Stick

• Salt

Tools:

• Large Wok

• Mortar and Pestle

• Very Sharp Knife (if you are using a dull knife it will be very hard to cut everything finely, so sharpen your knife before you begin!)

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Directions:

Step 1 (Slicing Everything)

1. Slice the kale 1-2 mm thin (Hint: Wrap small leaves in the bigger leaves to be more efficient).

2. Slice the brown onion lengthwise as thin as the kale.

3. If you are using fresh garlic, slice the whole cloves 1-2 mm thin.

4. Slice the green chilis 2-3 mm at an angle.

5. Grind the maldifish in a mortar and pestle until it becomes a fine powder, set aside.

6. Slice the ginger into 1-2 mm thick strips, slice with the fibres so it will not fall apart.

Step 2:

1. Add sliced produce with the rest of the ingredients in a wok and mix with hands to evenly distribute.

2. Turn on high heat and stir occasionally until the onions are cooked! (there is no oil needed in this recipe, it is super healthy!)

Serve with rice and curry of your choice.