AT A GLANCE
"Most meals in Sri Lanka are made up of an array of dishes and more often than not feature a mallung," says Carey. "Mallung is a shredded vegetable dish that's lightly cooked, generally without fat of any kind, with fresh coconut and any array of spices and chilli, almost like a warm salad. There is a huge range of bitter, medicinal and wild greens that you can use. This recipe is a very simple cabbage version with butter and only very gently spiced."
Pictured with O Tama Carey's rhubarb achcharu.
|01||Heat a wide frying pan over high heat. Throw in the butter and mustard seeds and stir until seeds start to pop (1-1½ minutes). Add cabbage and coconut and stir well. Season heavily, making sure to use a good amount of pepper. After a few minutes, add turmeric and keep stirring. Check for seasoning and cook for another minute or so until the cabbage is nicely wilted, but still has a little crunch (6-8 minutes). Add juice to taste, stir to combine and serve.|