NOTE - Overall, this recipe will be done in medium-high heat. So if at any point, it gets smoky, too dry, or it is burning the bottom of the pan, lower the heat level and continue to cook. It is best if used a wide skillet or a pan to make the kale. It is easier to mix and cooks evenly. 

First off Wash the kale, pat dry with paper towel then slice the kale thinly as possible. Do not chop them instead it should be sliced fairly thin. Once that part is done, put it aside, the rest is super easy and simple. 

Over medium-high heat, add the olive oil and fennel seeds to the wide open pan. Soon the seed will start to sizzle, go ahead and add the curry leaves, ginger/garlic, and the sundried red chilli pepper. 

Few seconds into cooking add the sliced onions and a piece of pandan leaf. Saute the onions with a wooden spoon or a heatproof spatula until they turn tender. 

Next, add the thinly sliced kale leaf and sprinkle some salt as needed. Stirring frequently for about a minute or two. Then add the fresh coconuts, turmeric powder, sliced green chilli, Maldives fish (optional) and continue to stir for another 2 minutes. 

The kale will slowly reduce in quantity and turn into vivid green colour.  Taste to see if more salt is needed otherwise turn off the stove and let it cool down before adding a squeeze of lime to bring out a little zest to the flavour. 

Serve with steamy white, brown or red rice. Goes well with other vegetables as well. Enjoy your meal.