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

Srli lankan cauliflowwer and sweetcorn mallung

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
4 from 1 vote
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

 

 

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