Sri Lankans have a gift for turning ordinary ingredients into something quite extraordinary. Cabbage, for example (which I had always considered quite boring), when fried with turmeric, mustard seeds and fresh coconut, is to die for, especially when the cabbage is picked moments before it is cooked and is bursting with flavour. Mary didn’t add any freshly scraped coconut to her fried cabbage, as coconuts are not readily available in the area, but try adding a couple of handfuls just before you remove it from the stove.
Heat the coconut oil in a large wok over medium heat. Add the onion, dried chillies, rampe, mustard seeds and fenugreek seeds; cook for 3-5 minutes, or until the onions are golden. Add the shredded cabbage and turmeric and stir to combine. Increase the heat to medium-high and cook for 4 minutes, stirring occasionally.
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