Spinach And Coconut Stir Frymallung Recipes

SPINACH AND COCONUT STIR-FRY(MALLUNG).

Steps:

• If you are buying the leaves from the market or the regular supermarket, thoroughly wash them under running water to remove any sand residues.
• Set them aside to drain excess water.
• Once the spinach is drained, place them on a chopping board, stack the same-sized ones together, roll them and chop them into strips.
• Place a flat-bottomed skillet over low fire and add the slivers of garlic into the pan and toast them for 2 minutes.
• Add the desiccated coconut/freshly scraped coconut, and turmeric powder.
• Stir fry for 2-3 minutes over low-medium fire. season with salt.
• Add the spinach strips and combine with the coconut.
• Increase the heat to medium and wilt the spinach for exactly a minute or two while combining with the coconut.
• To spice it up you can add a teaspoon of red chilli flakes.
• Once the spinach slightly wilts, immediately remove the pan from the fire.
• Keep mixing all the spinach with the coconut, add lime juice, season with salt if needed and serve with your favourite Sri Lankan dish or side dish suggestions above.

CREAMED COCONUT SPINACH

Steps:

• Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
• Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
• Stir chopped spinach into coconut mixture and season with salt and pepper.

COCONUT, CHICKPEA & SPINACH CURRY

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

COCONUT CREAMED SPINACH

Steps:

• Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
• Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
• Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
• Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.