This is my version of a popular Indonesian dish, Mallum or Mallung which means 'to mix up'. That's what I love about these kind of recipes - there is no right or wrong, and their are a million grandmother's versions. Just mix it up and hit it with flavour until it tickles the right parts of your tastebuds. Because this recipe mainly uses store-cupboard ingredients, I wasn't fussed about not having curry leaves - not that I'd be able to find any in this town. So after a quick browse I decided that the sweet fragrance of basil and kaffir lime would make a good substitute.
This vegetarian - friendly Indonesian recipe comprises of leafy green vegetables, coconut, turmeric, mustard seeds and chilli. Those are the key items. Then it's your choice whether or not to add some salty dried fish or fish paste, citrus juice, cumin and a few other spices. You can also make it with spinach or other greens.
Mallum/Mallung (Indonesian Kale)
I like to serve Mallum with plain rice and a stir-fried aubergine/eggplant in chilli sauce.1 tbsp oil
1 tsp black mustard seeds
Handful of curry leaves (As a substitute I used 2 kaffir lime leaves and 1/2 tsp basil)
1 tsp turmeric
1 bunch kale
1 green chilli, finely chopped
1/2 cup dessicated coconut (see Note) Rehydrate by adding 1/2 cup of hot water and sitting for 20 minutes
2 tbsp soy sauce
Lime/lemon juice (to taste)
1 tbsp fish sauce (optional)
Heat the in a wok or large frying pan, add the mustard seeds. Fry until they begin to pop, then add the curry leaves (or their substitute) and turmeric, stirring constantly. Immediately add the shredded kale and stir. When the leaves have darkened and become limp, add the green chilli and coconut and stir for another 1–2 minutes. Remove from the heat and toss in the soy sauce and lime juice. Serve.
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