Kang Kung Mallung

10 mins

5-6 mins

Servings: 6

Mallung is a Sri Lankan vegetable preparation that is quick, easy and tasty, using any greens in season. The greens are shredded and quickly stir-fried with the addition of a few ingredients. Any leafy green can be used: Cabbage, Kale, Chard, Beetroot or radish leaves or even flat leaf parsley. Spinach is too soft.

Kang Kung is a very popular favourite and has a long spear shaped leaf with hollow stems and has a mauve convolvulus like flower. It is also called water morning glory, water spinach and sold in Asian shops as Ong choi. It grows in very wet moist conditions and requires to be washed well before use.


1 bunch washed and shredded roughly
1/2 onion chopped
1 green chilli finely sliced
1/2 cup freshly grated cocnut
1 tbsp Maldive fish flakes
1 tsp turmeric powder
1 sprig curry leaves [chopped or left whole]
salt, lime or lemon juice

Lightly fry the onion, chilli and curry leaves for a few minutes, add the shredded leaves and the coconut, then add the turmeric and fish flakes, and stir on moderate heat until leaves are just wilted. Do not over cook, the leaves should retain their green colour.
Add salt and lime or lemon juice to taste.
Serve as an accompaniment to a rice and curry meal