1 tbsp cooking oil 1 sundried red chili pepper 1 tbsp cooking oil1 sprig curry leaves 1 garlic clove 1/3 medium onion 1 small pandan leaf 1/2 bunch kale 1 sundried red chili pepper 1 tsp cumin powder 1/2 tsp turmeric powder 1 tbsp Maldives fish flakes pinch salt 1/3 cup coconut 1 green chilies
Heat the oil in a frying pan over medium heat.
Add the dried red chilies, curry leaves, and minced garlic. Let them sizzle for about 30 seconds until fragrant.
Add the sliced onion and cook for 2 to 3 minutes until softened.
Stir in the pandan leaf if using.
Add the sliced kale and mix well.
Sprinkle in the cumin powder, turmeric powder, Maldive fish flakes (if using), and a pinch of salt.
Cook for 4 to 5 minutes, stirring occasionally, until the kale begins to soften.
Add the sliced green chilies and grated coconut.
Mix everything together and continue cooking for another 2 minutes.
Remove from the heat and squeeze over the lime juice.
Taste and adjust the salt if needed. Serve warm with rice, curry, roti, or grilled proteins.
