Best-ever side dish recipes
Sri Lankan kale and carrot mallung
Mallung is a popular side dish in Sri Lanka, says restaurateur Eroshan Meewella. This quick stir-fry of carrots, kale, coconut, chilli and spices the perfect accompaniment to rich curries. Serve alongside Eroshan’s roasted beef curry. Along with his wife Aushi, Eroshan opened Sri Lankan restaurant Kolamba in London’s Soho in 2019. Serving a menu of dishes inspired by the food they ate growing up on the island, its success led to a second restaurant, Kolamba East, which opened near Liverpool Street in 2024. Follow them on Instagram at @kolamba.ldn
Dairy-freeGluten-freeVegan
Serves6
Hands-on10 min
DifficultyEasy
Method
Bring a pan of water to the boil with the iced water alongside. Add the kale to the boiling water for 2 minutes, then transfer it to the iced water. Squeeze the kale in your hands to remove excess water, then set aside.
Heat the oil in a frying pan over a medium heat. Add the mustard seeds – once they start popping, add the curry leaves, onion and chilli flakes. Fry for 3 minutes, then add the carrot and turmeric, stir-frying for another minute.
Add the kale and coconut, then stir-fry for a few minutes more. Season with lime juice, salt and pepper, then serve garnished with a fried chilli (if you like).
Nutrition
| Calories | 103kcals |
|---|---|
| Fat | 6.9g (5.3g saturated) |
| Protein | 3.3g |
| Carbohydrates | 4.3g (3.7g sugars) |
| Fibre | 4.4g |
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