This is a really simple vegetable stir-fry that’s incredibly forgiving.
While there are many kinds of ‘dry-fry’ Indian-style vegetable dishes, the addition of Maldive fish or dried shrimp tends to be characteristic of Sri Lankan cuisine.
The dried and cured fish or shrimp brings a brilliant saltiness and umami-like intensity that’s very specific to this palette, especially when combined with the smokiness of toasted coconut and the sweetness of the chosen vegetable.
Flavours and pairings
Smoky, salty, spicy and lifted by the inviting aroma of cumin and curry leaves. Best served with a good helping of chicken curry or mutton curry and rice.
Ingredients
- 1.5 teaspoons mustard seeds
- 3-4 sprigs curry leaves
- 2 green chillies
- 1 medium red onion, finely sliced
- 2 tablespoons dried shrimp, soaked in hot water and roughly chopped
- ¼ teaspoon turmeric powder
- 200g white cabbage, finely sliced
- 3 tablespoons freshly grated coconut
- 1.5 teaspoons cumin seeds
Method
- Heat one tablespoon of oil in a wok or wide pan. When hot, add mustard seeds and allow them to pop. Then add curry leaves and green chillies. Stir well for a minute.
- Then add sliced onions and dried shrimp, cook for a further two to three minutes or until onions become translucent. Add turmeric powder and toss well.
- Add cabbage, cumin seeds and salt. Toss well for two minutes.
- Then add grated coconut and cook for a final three to five minutes, stirring throughout, until the mixture is dry and the coconut is well toasted.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.