A classic Sri Lanka Collard Stir Fry made with Ceylon Cinnamon powder and grated coconut. Called " Mallung " this is a must have vegetable dish for everyday. Often spiced up with green chilli and dried Maldive Fish or tiny dried Shrimp for extra taste.
We have taken out the usual green Chilli's and Curry powder and or Cumin powder. Instead added Ceylon Cinnamon powder. Now you have a delectable dish without the smell of Cumin powder which can be a bit over powering.
Ceylon Cinnamon powder is fragrant and works well with this dish. In case you are wondering if making a stir fry is a bad idea, relax. This dish uses a tablespoon of Coconut Oil which is healthy in moderation. That will free you of any guilt. In any case the goodness of a dark leafy green like Collard Greens will more than compensate.
This dish works great with Rice and a Beef Stew or perhaps coconut based curry. Alternatively you can add a small bit of rice and do a stir fry. No need to add extra oil. Just add just a little rice to this, drop in some precooked meat and you have a lovely meal. More green, less rice and some protein is the idea.,
Prep Time : 10 Minutes
Cook Times : 12 minutes
Serves – 2 people
WHY CEYLON CINNAMON
Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.
Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.