Meals and Courses

  • 2 tablespoons sunflower oil
  • 2 teaspoons black mustard seeds
  • 1 tablespoon finely grated fresh root ginger
  • 10–12 curry leaves
  • 1 small white cabbage, halved, cored and finely shredded
  • 2–3 tablespoons grated fresh coconut
  • salt and pepper
  • 2 tablespoons chopped roasted peanuts, to garnish

Heat the oil in a large frying pan or wok and add the mustard seeds. When they start to pop, add the ginger, curry leaves and cabbage and stir-fry over a high heat for 4–5 minutes.

Add the grated coconut and stir-fry for a further 1–2 minutes. Season well and serve immediately.

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