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.