Cabbage Mallum (Sri Lankan Coconut Stir Fry)
Finely shredded cabbage and carrot tossed with coconut, curry leaves and green chilli. Fresh, quick and a perfect curry side.
- Time20 min
- LevelEasy
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the desiccated coconut with the warm water in a small bowl and leave for 5 minutes to soften.
5 min - 2
Heat the coconut oil in a wide pan or wok over a medium high heat. Add the cumin seeds and curry leaves and cook for 30 seconds until the seeds sizzle.
- 3
Add the onion, green chillies and garlic and stir fry for 2 minutes until softened.
- 4
Add the cabbage, carrot, turmeric and salt. Stir fry for 4 to 5 minutes, until the cabbage is just tender but still has a little bite.
4 min 30 s - 5
Stir in the softened coconut and cook for 1 minute more. Take off the heat, add the lime juice and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.