Sri Lankan Sweetcorn & Cauliflower Mallung

When’s a curry not a curry?

An Anglicisation of Indian dishes containing spices in a sauce, curry has evolved into a by-word for Indian food. Indian food developed in the UK by Bangladeshi cooks into the British restaurant curry, a unique cuisine at the heart of which is a very special onion “gravy”.

Our simply spiced vegetable dish has no sauce, is not based on the restaurant gravy, and is not even Indian – or cricket – or curry.

Sweet-corn loves a [sg_popup id=”3967″ event=”click”]brassica [/sg_popup](any member of the cabbage family). Paired here with cauliflower and fresh grated coconut the dish is a take on the classic Sri Lankan Mallung (lit. mix-up). Replace the vegetables with any shredded greens such as cabbage for a more classic version.

Use a large, [sg_popup id=”3943″ event=”click”]well-seasoned wok[/sg_popup] over high heat for a light, crunchy result

Sri Lankan Sweetcorn & Cauliflower Mallung

Meaning "mix-up" Mallung is a staple of Sri Lankan cooking. A variety of greens are briefly tossed with spices, fresh chilli and grated coconut for a daily vitamin hit. Our "mix-up" uses sweetcorn and cauliflower for a crunchy sweet-savoury finish

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cuisine curry, Indian sub-continent, spices, Sri Lankan, vegan

Ingredients

  

• 2-3 tbsp oil
• 1 onion fiinely chopped
• 2 cloves garlic finely chopped or puréed in a mortar and pestle
• 2-3 fresh green chillies thinly sliced
• 2 cobs sweetcorn or 1/2 bag of frozen
• 1 small cauliflower cut into small florets
• 2 handfuls grated fresh or frozen coconut or one handful dissicated coconut soaked in water
• salt to taste

Spices

• 1 tsp black mustard seeds
• 1/2 tsp whole cumin seeds
• 1/4 tsp ground turmeric
• 1 handful curry leaves
• juice of 1 lime (optional)

Instructions

 

• If using fresh sweetcorn, remove the husks and fibres, place the cob vertically on a chopping board, pointed side up and cut away the nibs from the cob working downwards towards the board with a sharp knife.
  
• chop the onion and garlic and cut your cauliflower into quite small florets
  
• Heat a seasoned wok until it starts to smoke
  
• Add the oil, turn the heat down to medium and drop in the mustard seeds, letting them pop for a few seconds.  Add the cumin and let it sizzle for few more seconds.
• Add the onions, garlic, chillies, sweetcorn and curry leaves and stir-fry for 5 minutes.
  
• Add the cauliflower and stir-fry for another 3-4 minutes or until the cauliflower is tender but still firm
• Stir in the grated coconut, turmeric and salt and toss at medium heat for a couple of minutes
  
• Remove from the heat, add lime juice (optional) and adjust the seasoning
  
• Serve immediately
  

Keyword chilli, coconut, Corn, Indian, spice, Sri lankan, vegan