Gova Mallung - Sri Lankan Coconut and Cabbage Stir-Fry

Ingredients

• 1 small cabbage, finely shredded (about 4 cups / 400g) 1 small cabbage, finely shredded (about 4 cups / 400g)
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, sliced 2 green chilies, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (15g) grated coconut 1/4 cup (15g) grated coconut
• Salt to taste Salt to taste
• Freshly chopped coriander leaves for garnish Freshly chopped coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add mustard seeds and cumin seeds. Let them splutter.
3. 3.
   Add chopped onion, green chilies, and minced garlic. Sauté until the onion turns translucent.
4. 4.
   Add turmeric powder and mix well.
5. 5.
   Add the shredded cabbage and stir-fry for about 5 minutes until it wilts slightly.
6. 6.
   Pour in the coconut milk and mix well. Cook for another 5 minutes until the cabbage is tender.
7. 7.
   Stir in the grated coconut and season with salt to taste. Cook for an additional 2 minutes.
8. 8.
   Remove from heat and garnish with freshly chopped coriander leaves.
9. 9.
   Serve hot as a side dish or with rice or roti.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Mustard seeds — Ensure the mustard seeds are fresh to get the best flavor.
• Cabbage — Finely shred the cabbage to ensure even cooking.

Tips & Tricks

• For a spicier version, increase the number of green chilies.
• Add a squeeze of lime juice before serving for a tangy twist.
• Experiment with different types of cabbage for unique flavors and textures.
• Toast the grated coconut before adding it to the dish for a nuttier taste.
• Serve Gova Mallung with a dollop of yogurt for a creamy contrast.

Serving advice

Serve Gova Mallung as a side dish alongside a traditional Sri Lankan meal or as a main course with steamed rice or roti. It pairs well with other Sri Lankan curries and adds a refreshing element to the meal.

Presentation advice

Garnish the Gova Mallung with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a vibrant bowl or on a banana leaf for an authentic Sri Lankan touch.